The harvest occurred in the third week 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, followed by a second selection on arrival at the winery.
The grapes were totally destemmed into a small granite “lagar”, where they macerated for 2 days at low temperature, before starting the alcoholic fermentation with indigenous yeasts at a controlled temperature. The alcoholic fermentation lasted about 3 weeks, with a light assembly by foot treading. After the fermentation, the wine was decanted into new French oak barrels, where it rested for 12 months. After bottling, this wine spends a minimum of 6 months in cold cellar, before the release to the market.