The wine is produced from the pressing of fermented red grape juice together the grapes solid parts (pips and skin). The resulting paste must go through a process named “despalillado”.

Red wines must ferment twice. The first one, called alcoholic or “tumultuous” fermentation, with an operation called “remontado”. Once the correct colour is achieved, they proceed to the “descube”, which consists in decanting the liquid once separated from the solid, to a new deposit where the second fermentation, called “malolactica”, which gives a subtle and smooth taste by transforming the strong malic acid into the milder lactic acid. Once the double fermentation is completed, the wine undergoes several decanting and clarification and stabilization treatments, which are different depending on its final destiny.