The harvest took place in the end of September. The grapes were picked up by hand, into small boxes of 18Kg, according to a careful selection of the best grapes in the vineyard.
The grapes were totally destemmed into small stainless steel vats, where they macerated for 24h at low temperature, before starting fermentation. The fermentation lasted about 3 weeks under the controlled temperature of 16 degrees. The wine remained only in stainless steel vats to preserve all the aromas of fresh fruit.