The harvest took place in the second week of September. The grapes, exclusively of the grape variety Encruzado, were harvested by hand, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard. The grapes were totally destemmed and immediately pressed.
The resulting juice went to a small stainless steel tank, where decanted for 48h at low temperature. The clean juice fermented with selected indigenous yeast in French oak barrels of 500L. During the fermentation in the barrel, the fine lees were stirred (battonage) and after the fermentation the wine remained in the barrels for 5 months.