Harvesting takes place the last week of September, first week of October, when the grapes have reached 80% of ripening, Once in crates the drying process begins at 16° degrees. It lasts for about 2/3 weeks until the grapes lose 30% of their weight. The dehumidification system allows the dehydration of the stalk during the first week of the drying process, avoiding any outbreak of disease or molds. After destalking and before the fermentation process, the grapes cold macerate between 0 and 4°C for 4-6 days, depending on the grape varieties. Alcoholic fermentation takes place at controlled temperature of max. 24°C, which lasts for 10-14 days.