The wealth of BHUO lies in having achieved the challenge of macerating varieties with different maturation dates together. At the time of harvesting, the overripe clusters were kept in the vineyard. There are varieties that were left to overripe and others that were harvested on the date they normally ripen. The varieties that make up each label are ground together and fermented together in a stainless steel tank where they macerate cold for 4 days. Then a selected yeast is added and they ferment at 26 degrees for 8 days. After fermentation, the wine is devatted, where the wine is placed in first-use oak barrels for twelve months.
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