The harvest took place in the end of September. The grapes were picked up 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 small stainless steel tanks, where they macerated for 24h at low temperature, before starting the fermentation at controlled temperature. The fermentation lasted about 15 days, with gentle pumping for a good extraction of color and aromas. After the fermentation, the wine was transferred to oak barrels previously used for white wine.