The harvest took place in the second week of September. The grapes were hand harvested for small 18Kg (40 lbs) boxes, following a careful selection of the best grapes in the vineyard, followed by a second-choice pick at the winery entry.
The grapes were totally destemmed to two lagares, where they macerated 48 hours at low temperature, before starting the fermentation with selected yeast at controlled temperature. The alcoholic fermentation lasted 3 weeks. After the fermentation, it was decanted to new French oak barrels with “battonage” for 2 months, starting the malolactic fermentation.