With the converted wine grape, all fermentations occur controlled, using different processing techniques based on the latest technologies.

For white wines lower temperatures apply. For red, fermentations last from 10 a 25 days depending on the variety.

After the maceration of the must with the skins to allow optimum balance between color and structure, as well as obtaining soft tannins and gentle, descubados and wines are flown to other deposits and subsequent rest for malolactic fermentation.