The harvest took place in the second week of September. The grapes were picked by hand, into small boxes of 18Kg, according to a careful selection of the best grapes in the vineyard.
The grapes were totally destemmed into a traditional granite "lagar", where they macerated for 24h at low temperature, before starting the fermentation at a controlled temperature. The fermentation lasted about 15 days, with homogenization by foot treading for a good extraction of a color and aromas. After the fermentation, the wine was transferred to new French oak barrels were the malolactic fermentation took place. It rested for 14 months in the barrels and a minimum of 6 months in the bottle.