The bunches are sorted to reject any unripe or rotten grapes. They are then destemmed and the berries pressed to obtain the juice. The juice is then cooled and put into vats so that it can settle. Fermentation takes place in stainless steel vats for 10 days, at tempratures between 15c and 18c. When fermentation is completed the wine is separated from its fine lees, and filtered before bottling.