The grapes were separated from them stems and after a gentle pressing, the must was transferred with the skins and seeds into stainless steel tanks to begin the fermentation. Fermentation is carried out for 7 days at a temperature of 28°C, under different conditions required to generate the color, flavors, and aromas typical of this variety. After fermentation is complete, the grapes are gently pressed in the pneumatic press and transferred to an insulated stainless steel tank to commence natural malolactic fermentation, which is a fermentation process intended to stabilize and soften the wine. After completing malolactic fermentation, a little grape sugar is added to the wine to give it a subtle sweetness. The wine then matures in French and American oak barrels for six months.