The grapes were hand picked to 12 kg boxes, and endured a careful selection. After total de-stemming, a 5 day pre-fermentation maceration of whole grapes was done. Fermentation took place in stainless steel vats, at a controlled temperature of 24-26 ° C with 2 daily "delestage". The malolactic fermentation occurred in stainless steel vats, and before springtime the wines were transferred to French oak barrels. These batches aged in barrels (50% new) for 20 months. The final blend was made after a qualitative selection, guided by several tastes.