Grapes were destemmed and delicately pressed keeping the rolls of the destemmer sufficiently distant from each other in order to avoid the ill-treating of the grapes as much as possible. After the fermentation at 28-30 degrees Celsius, two pressings a day were carreid out in order to favor the extraction of the anthocyans and the polymerised tannins from the skins, which give that characteristic velvety, sweet and at the same time austere taste to this wine.