The different varieties are vinified separately. After manual selection of the grapes on the sorting table, the berries are destemmed and crushed, followed by cold maceration at 7-9˚C for 5 days, alcoholic fermentation at 26-28˚C for 7-9 days in stainless steel tanks with full temperature control. The finished wines are blended in different proportions to create a more complex wine with a full body.