After arriving at the winery, the clusters are transferred to a cooling room to decrease the grapes’ temperature. When grapes reach the right temperature, they are sorted on a conveyor belt for another round of inspection, in order to remove unsuitable clusters, leaves or branches. The grapes are destemmed and transferred to a stainless-steel temperature-controlled tanks by using a special peristaltic pump. The fermentation takes place in the tanks at 22-26 °C with regular shuffling to extract color, aroma and tannic substances. Each varietal is processed separately; The wine is pressed, left to clarify naturally and moved to our cellars for ageing. While maturing in the barrels we held tasting panel and decided to blend these 3 varietals