After harvesting the grapes, Picapoll and Macabeu for white wines and Cabernet Sauvignon, Ull de Llebre, Merlot and Sumoll for red wines, the grapes are de-stemmed to obtain the must for the red wines. The grapes used for white wines are not de-stemmed. The grapes are then gently pressed, followed by debourbage at low temperature.

The juice is then fermented (the natural process by which the sugar in the must is converted into alcohol) in modern tanks equipped with cooling systems. The duration and temperature vary depending on the type of must. For white wines, fermentation lasts for 13 days at temperatures below 18ºC; for rosé wines, 2 weeks at 16-17ºC, and for red wines, 10-15 days at 26-29ºC.