Harvested by the end of March and beginning of April, the grapes are destemmed, partially crushed, and underwent a 5-day cold soak prior to fermentation, including 3% of whole bunches. Spontaneous fermentation took place in concrete and stainless steel vats with temperatures of 24-26 ° C. The extraction was highat the beginning of the fermentation with daily pumpovers and delestages reducing its intensity towards the end of it, achieving elegant tannins in the final wine. A 6-day post-fermentation maceration lends the roundness that characterize the wine.