After picking, the 1.600 kg of grapes were taken to the winery in boxes that the winery staff destemmed by hand, starting on Sunday to allow Bodegas Valdelacierva’s workers. Altogether, ten persons worked for three days to destem the grapes one by one. Alcoholic fermentation took place in a 2.000 l tank at a temperature between 22ºC – 24ºC  to maintain the fruity aromas of the intracellular fermentation taking place in the uncrushed grapes and later during the punching down of the cap by hand. After alcoholic fermentation, the wine was moved to 500 l French oak vats for malolactic fermentation. The wine was aged for 14 months in the same 500 l vats at which time the bâtonnage of the fine lees took place, with the end result the unique Valdelacierva Grano a Grano 2016.