The grapes were destemmed and immediately pressed in a pneumatic press. The clear juice was cooled and decanted at low temperature for 24h.
The fermentation took place in stainless steel vats at under controlled temperature of 16 degrees for about 3 weeks. The aging of the wine took place in stainless steel to preserve all the aromas of fresh fruit. The second fermentation followed the traditional method of fermentation in bottle, which was held in cool cellar for 18 months.