MANUALLY HARVESTED, AFTER BEING CAREFULLY SELECTED, THE GRAPES ARE PRESSED IMMEDIATELY IN CONTACT WITH DRY ICE, TO KEEP TEMPERATURES LOW. THEN THE MUST IS POURED INTO A CONDITIONING TANK FOR FERMENTATION, AT A CONSTANT AND CONTROLLED TEMPERATURE, UNTIL IT BECOMES WINE. 

ALL THESE OPERATIONS HELP TO PRESERVE AND ENHANCE THE QUALITY OF THE WINE, THAT RESTS IN STEEL BARRELS FOR AT LEAST 4 MONTHS, THEN IN THE BOTTLE, UNTIL IT IS SOLD.