The harvest took place in end of September. The grapes were harvested by hand, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard.
The grapes were completely destemmed and then put into pneumatic press. A most was cooled and decanted to low temperature during 24h. The fermentation lasted about 3 weeks and it took place in stainless steel vats with the controlled temperature of 16°C. After the fermentation, the wine was stored in stainless steel vats, where it acquired aromas of fresh fruit.