Once the grapes are harvested, they are destemmed and pressed to obtain a light pink shade. The must fills stainless steel tanks and rests in the cold for 12-24 hours. Afterwards, the clear part of the must is separated from the turbidity in a procedure called desfangat.

In the clean must, we add a "peu de cuba" previously prepared, from whole grapes. Fermentation begins, which lasts about 12 days between 15-16ºC. Once the fermentation is finished, it remains in stainless steel tanks, making periodic transfers until bottling.

The smaller proportion of the blend, the remaining 11%, is white Cartoixà macerated for 18 days with the skins and then pressed. The Cartoixà brings creaminess, finish and a pleasant tannin. The blending was done once the first transfer of the two wines was done.