The grapes are processed as soon as they reach the winery. They are macerated at cold temperatures (10-12ªC) for 4 to 6 hours and then transferred to the press, where the first and second must is separated. This provides the option of combining them later in the final blend. Next, the must is decanted at a low temperature (11ºC) for 24 to 48 hours in stainless steel tanks. The clarified must is separated and inoculated with selected yeasts. Fermentation is carried out for 20 days under controlled temperatures below 14ºC in order to preserve and enhance the citrus aromas, the fresh character of the grape, and the intensity of the fruit.