The production area has 30 30,000-liter stainless steel tanks with temperature control. To make red wine, these tanks are filled with 25,000 kg of grape paste (a mixture of grape juice, skin, pips, and flesh). The fermentation temperature is controlled so that it remains between 25-30ºC. Two basic processes take place in wine production: firstly, alcoholic fermentation, where sugar turns into alcohol; and secondly, the extraction of compounds from the grape skin (maceration) which will determine the characteristics of the final wine.

Once this process is completed, a second, fermentation called malolactic fermentation takes place. In this process, the wine loses acidity, acquiring subtlety and aromatic complexity.