Each variety is harvested and vinified separately. After rigorous ripeness testing, the winery’s technical crew determine the optimal phenolic ripeness of the grapes and begin the harvest. In this vintage, the Bobal was picked in the third week of September and the Cabernet in the second week of October. Once the grapes have arrived at the cellars, they are cooled to delay the fermentation process, while frequent pump-overs are carried out to achieve a better extraction of colour, aroma precursors and only the soft tannins. The alcoholic fermentation is then done at a controlled temperature of 22-24°C with gentle pumping over. The marc is pressed in a pneumatic press, and the malo-lactic fermentation is done in stainless steel vats. The wine is then racked into barrels to be aged for 3 months. The fining, stabilization and filtering processes before bottling are carried out with the greatest care in order to preserve all of the wine’s character.