Fermentation takes place in stainless steel tanks with cooling jackets in order to control the must temperature during the whole process.

Spanish law on ecological production obliges fermentation to be produced with wild or indigenous yeast species and a small amount of sulphur dioxide to be added as preservative.

In order for this process to take place it is important to separate the different varieties according to the strictest quality control standards, to combine traditional wine making techniques, to control temperature (cool-heat) automatically and to strictly control the maceration and fermentation times.

The pressing system is pneumatic, which prevents from breaking any grape seed or from carrying any undesirable flavour from the woody parts of the grape.