Manual harvest selecting the grapes in the plot according to the degree of maturity and integrity, with a second selection in the cellar before the incubation. Absence of crushing to maintain intact the oenological potential of the grape. Vinification with temperature control up to 24oC maximum. Maceration with the skins for 15 days, with delicate movements by means of delestages and pigeages to favor a slow extraction of the noble components, and thus improve the integration in the wine.