In the rosé fermentation process the unfermented grape juice is extracted from the tanks and ferments separated from the grains and skin grape. It therefore, has deeper colour, depending on the time before juice extraction.
To keep the fruit aromas characteristic of rosé the fermentation temperature is rigorously controlled so it never exceeds twenty degrees (20ºC).

To obtain red wines the grapes ferment for ten days more or less with its juice, grains and skins in the same tanks where we put the grapes. During this time we stir the liquid to get more colour and best taste.
The red wines fermentation temperature never exceeds twenty eight degrees (28ºC).