The winemaking process for Viña Pomal is quite traditional: the grapes are destemmed and crushed and the must then undergoes a moderately long maceration. Once alcoholic and malolactic fermentation are completed the wines are drawn off and lightly clarified before being racked into barrels. The wine is aged 18 months in barrels of American oak, 20% of which are new. During this time the wine is drawn off 3 times to clarify it naturally, doing away with the need for later treatments. After its aging in barrels the wine is left in bottles for at least two more years before it is brought out on the market.