The grapes were sorted on a vibrating conveyor belt table. Pre-fermentation cold maceration took place, lasting for a few days prior to fermentation with indigenous yeasts in stainless steel tanks. The wine was matured for 12 months, of which 2/3 was matured in 225-litre, medium-toast French oak barrels of second and third fill, and 1/3 was aged in concrete tulip-shaped vats. The wine was bottled unfiltered.