Once the grapes arrive at the cellar, they are placed on a selection table, and with the help of the apprentices who are spending time with us to learn the trade, we remove leaves, green bunches, raisins and other unwanted elements. As is the case in the best cellars of Bordeaux, only the best grapes are used to make our wines. We also have a pneumatic press to achieve the ideal level of pressing for each variety, and we use dry ice to prevent oxidation in the must or the wine. Once the must has been cleaned, we transfer it to stainless steel tanks, where it will become wine through alcoholic fermentation. After a few months, part of this wine will be transferred to our French oak barrels, where it will continue the process until it becomes one of our wines.