The grapes are harvested at optimal ripeness, get destemmed and thereafter are divided into two sections. Most of it is traditionally fermented on the skin for about ten days adding structure to the wine. A small part passes the modern process of thermovinification and hot skin contact maceration. After that, the juice goes through cool temperature fermentation. This procedure is carried out in order to extract and enhance the varietal’s aromatic qualities. At the end of the winemaking process both the modern and the traditional section are blended to a youthful and easy drinking wine.