The grapes were hand picked to 12 kg boxes, and endured a careful selection. After total de-stemming, a 4 day pre-fermentation maceration of whole grapes was done. Fermentation took place in stainless steel vats, at a controlled temperature of 24-26 °C. The malolactic fermentation occurred in stainless steel vats and before springtime the wines were transferred to French oak barrels. These batches aged in old barrels (2nd-3rd year) for 9 months.