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.
The grapes were totally destemmed for small stainless-steel tanks, where they macerated 24 hours at low temperature, before starting the fermentation with selected yeast at controlled temperature. The fermentation lasted 15 days, with soft pumping for a good extraction of color and aromas. After the malolactic fermentation, it was transferred into a stainless-steel tank, where naturally decanted until the time of bottling.