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 fully stripped and immediately pressed in a pneumatic press. The clear must was decanted and cooled to low temperatures for 24 hours. The fermentation took place in stainless steel vats with temperature control for about 3 weeks. The wine remained only in stainless steel vats to preserve all the aromas of fresh fruit.