The harvested Grenache grapes were used to produce this Rosé wine. The harvest was early-on in order to maintain high natural acidity and moderate sugar levels. The grapes kept in contact with its skins for several hours until the desired color was extracted and were immediately transferred to soft-crushing and to separate the skins from the intense pink must. From that point, the process was identical to the process of producing white wine, including fermentation in a low temperature stainless steel tank to preserve the fruit aromas and short aging in the tank before stabilization, fining and filtration processes. At the end, the wine was supplemented with natural must, which was preserved in the early stages before fermentation, thus creating the final blend that was transferred to the bottling process.