The harvest took place in the second week of September. The grapes were hand harvested to small 18Kg (40 lbs) boxes, following a careful selection of the best grapes in the vineyard.
The grapes were totally destemmed to small stainless steel tanks, where they macerated for 24 hours at low temperature, before starting the fermentation with selected yeast at controlled temperature. The fermentation lasted 15 days, with soft pumping for a good extraction of color and aromas. After the malolactic fermentation, it was transferred into a stainless steel tank, where naturally decanted until the time of bottling.