The grapes undergo a delicate destemming process, after which selected yeasts are added to initiate fermentation. This process takes place in stainless steel tanks, where the temperature is carefully controlled. During fermentation and maceration, the musts are subjected to gentle pump-overs periodically to favor the extraction of aromatic and coloring compounds. Once fermentation is complete, the wine is racked, and the pomace is pressed. In this phase, the overripe grapes release subtle traces of unfermented sugars, contributing to the wine's distinctive dry character. Subsequently, the wine undergoes 3 months of aging in used French and American oak barrels, which adds complexity and elegance without overpowering its fruity profile.