The harvest took place in the second week 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 and immediately pressed. The resulting juice decanted for 48h at low temperatures. The clean juice fermented with selected yeast under controlled temperature to assure a slow fermentation and the preservation of all the natural aromas.