Once they arrive at the winery, the grapes are subjected to cold maceration (11°C) for 12 hours and then alcoholic fermentation occurs under controlled temperatures (lower than 28°C). Pumpovers take place 3 to 4 times per day with an aim to produce a deeply colored wine that retains the fruity character of the grape. Before the fermentation is finished, the grape must is separated from the skins, to avoid excessive phenol extraction. The whole process is conceived to produce wines with high fruit intensity and smoothness on the palate.