The harvest took place at the end of September. The grapes were harvested manually for small boxes of 18 kg according to a careful selection of the best grapes in the vineyard. t.
The grapes were completely destemmed for stainless steel tanks where they macerated 24 hours at low temperature, before starting the alcoholic fermentation, with selected yeasts and controlled temperature. The alcoholic fermentation lasted about 12 days, with gentle remonstrances for a good extraction of color and aromas. It was aged in French oak barrels for 9 months until it reached the desired structure and potential before leaving for the market.