The harvest took place in early September. The grapes, exclusively from the Encruzado variety, were completely de-stemmed and immediately pressed in a pneumatic press. The tear must was cooled and decanted at low temperatures for 24 hours.
The fermentation was carried out in a stainless steel tank with selected yeasts and a temperature control of about 16 ° C for 3 weeks. It was only made in stainless steel to preserve all the aromas of fresh fruit.