The harvest took place in the second week of September. The red and white grapes, were harvested together by hand, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard.
The resulting juice went to a small stainless steel tank, where the fermentation took place, with soft pumping for a good extraction of color and aromas. After the fermentation the wine remained in the barrels for 12 months.