The aguamiel is transferred to a large fermentation tank. Water and yeast are added to the tank to start fermentation.

龙舌兰的浆液被转移至桶内，然后加入母和水，开始过程。

Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.

低温浸泡技术，用茎类母进行酒精，桶中放27天进行化和宏的乳汁蒸馏和。法国橡木桶中陈酿12个月。