In order to extend the substantial work undertaken in the vineyard, the grapes are harvested by hand and put into small containers.
The red grapes are carefully transported to the grape reception area at the winery, which was built in 2002 for the sake of practicality and innovation. It consists of a circular, semi-buried vatroom which uses gravity to move the grapes to the vats, which are transported whole and then crushed as they fall into the fermenting tanks. This is done to preserve the maximum aromatic potential of the future wine.

The stainless steel tanks allow an optimal vinification process. During this period,under the action of yeasts, the sugar is transformed into alcohol and the colour and tannins needed for optimal ageing are extracted.