The grapes were hand-picked, into small boxes of 18Kg, according to a careful selection of the best grapes in the vineyard. The fermentation lasted about 15 days, with gentle pumping for a good extraction of aromas. After the fermentation, the wine was transferred to second year French oak barrels. The wine remained 12 months in oak barrels until bottling. After bottling wine remained in a bottle 6 months before launching on the market.