Each variety is picked and fermented separately. The grapes are pressed pneumatically, subsequent selection of the must, and alcoholic fermentation. Racking after the alcoholic fermentation, blending of varietal wines, clarification, tartaric stabilization and micro filtering prior to bottling.

Each variety is harvested and fermented separately. The grapes are destemmed, cooled, macerated for less than 2 hours, directly pressed, alcoholic fermentation. Racking after alcoholic fermentation, varietal wine blending, clarification, tartaric stabilization and micro filtration before bottling.

Each variety is harvested and fermented separately. The grapes are pressed and cooled to 16ºC for a pre-maceration in cold, a subsequent maceration and fermentation. After the alcoholic and malolactic fermentation becomes an additional racking, blending, clarification, tartaric stabilization and final filtering before bottling

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