The harvest takes place once the phenolic and physical ripening process of the grape has been controlled . Maceration is done in self-emptying tanks of different capacities. Then selected yeasts are inoculated according to each variety, and fermented between 22º-26ºC with automatic temperature control and lifts. To make malolactic fermentation, selected bacteria are co-inoculated. After discovering the wine, and before bottling it, it is cleaned and stabilized against colouring matter and bitartratos with static cold.