After destemming the grapes they were moved to stainless steel tanks with double jackets where the fermentation takes place.

With the help of a cooling system the grapes were cooled down the first 4 or 5 days and then the most, which is fermenting with specific yeasts of Rejadorada, is over pumped twice a day. With a strict control of the temperature the most is punched down every day.

Before starting the malolactic fermentation the free running wine goes through a process of micro-oxygenation to stabilize the colour and to improve its aromatic refinement.