The grapes are harvested during the coolest hours. They undergo direct pressing followed by cooling of the juices. The juices are then stabilized on fine lees for 72 hours, after which fermentation begins at controlled temperatures. Vinification occurs in vats to preserve the fresh aromatic potential of Verdejo. Separate grape varieties are vinified and then blended after 2 months of aging on lees following the end of alcoholic fermentation. Bottling takes place early to maintain freshness.