Harvesting in the Tudela de Duero vineyards begins mid-September with plot-by-plot staggered picking based on comprehensive maturity criteria. 

Grapes are handpicked and transferred in 13 Kg boxes to the winery where they are cooled in a chamber for clean aromatic extraction.

After being sorted, the grapes are destemmed, and gravity transported to the fermentation tanks. The berries reach these vats practically intact and whole. 

The alcoholic fermentation, which begins with native yeasts, and maceration processes take two to three weeks. Pumping over is carried out daily during this time to obtain aromatic fruit, tannins, and compounds.

The grapes from each plot are processed separately based on the location, age, and circumstances. The aging type and time are determined by the winemaker’s sensitivity, experience and knowledge.