Grapes from two distinct harvest stages, one of which is carried out during the first week of February, as a result of thinning the bunches in the vineyard, obtaining a sugar concentration of approximately 16 °Brix; and a second harvest stage carried out in the first weeks of March, obtaining a concentration of 21 °Brix, destemming and subsequent fermentation in stainless steel tanks with gentle extraction, pumping over, stomping and delestages for 6 to 8 days at a controlled temperature.