After stemming and cooling, the Verdejo grapes, along with the Viura, also grown locally, are macerated at cool temperatures in order to extract the maximum aroma from the skins and increase the strength of the wine while avoiding the extraction of pigments or astringency. The must is fermented slowly over 20-30 days, at a carefully controlled temperature of between 12ºC and 13ºC in order to preserve the aromas of the variety. After a period of ageing, the wine will be bottled during the months of January and March following the harvest.