The grapes undergo hand-picking followed by gentle pressing at the winery. The resulting must is then stored in stainless steel containers at low temperatures to preserve its freshness. Subsequently, fermentation takes place in autoclaves for approximately 40 days, with carefully selected yeasts and under controlled temperatures of 15°C. The wine is then bottled in golden bottles, providing protection against light exposure, which helps to preserve its aroma and freshness, ensuring an extended shelf life. This wine has an alcohol strength of 11 percent and is available in a bottle format.