The grapes were selected bunch by bunch in order to obtain the best possible quality. The grape bunches were de-stemmed by hand, without using any sort of machinery, among other reasons, to avoid crushing the branches and seeds, which would have produced a wine with unwanted herbal and astringent flavors.
The grapes were lightly pressed in order to obtain a top-quality must.
The entire fermentation process was carried out under optimum temperature conditions and subjected to constant enological controls. At no time was it necessary to use yeast. The wine is a natural wine that has not been filtered or clarified. It may contain sediment.