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.
Then the grapes were cooled for a maceration and put into the press. Fermentation took place in small stainless steel vats and then it was finished in French oak barrels, following “batonage”. The wine remained in barrels for 4 months.