Cashew craft wine produced in the municipality of Chinú (Córdoba), is a product that is becoming known on the Colombian Caribbean Region due to its nutritional characteristics and health benefits. In this type of bioprocess, it is essential to keep the fermentation phase stable and in suitable conditions to achieve good yields and better organoleptic characteristics of the final product. Furthermore, it is important to maintain the good manufacturing practices (GMP) and hygienic-sanitary conditions during winemaking. The objective of this project was to improve the fermentation process and the conditions for the production of cashew wine in the ASOPROMARSAB, for this a hygienic-sanitary diagnosis adapted from Resolution 2674 of 2013 of the Ministry was carried out. Also, physicochemical analysis such as pH, acidity, alcohol degree, °Brix and reducing sugars were also developed on samples of cashew wine. Finally, trainings were developed on various topics of interest, in which a primer book and hygiene kits were delivered; adittionally, 6 fermentation tanks (220L of capacity) and a hydraulic press were delivered to improve the process. At the end of the project, the cashew wine improved in terms of the hygiene of the process, good manufacturing habits and the organoleptic characteristics of the product