To extract the color, a pre-fermentation cold maceration was carried out in a nitrogen-saturated environment. The use of nitrogen allowed us to avoid chemical preservatives during the delicate phase of skin contact, maintaining a long interaction between the must and the grapes without oxidative processes. Before racking, the temperature was raised to start fermentation, allowing the activity of the yeasts to protect the structure and color of the wine, thus preventing the pleasant strawberry and tropical fruit notes from being lost or oxidized during racking. Fermentation was then carried out at a low temperature for several days so that our yeasts could process all the naturally occurring aromatic compounds in the grapes and develop that magnificent tactile harmony that this interpretation of a company cru gives us.