Harvest takes place at the end of the second week of October. Upon reaching full maturity, the grapes are delivered to the winery in small crates in order to preserve the integrity of the berries. They are immediately destemmed in steel tanks where fermentation is triggered by indigenous yeasts. At the end of this phase the must is left for a few more days in contact with the skins to extract additional tannins and compounds, adding to the structure of the wine. Aged for 30 months in oak barrels, followed by eight months in bottle.