The grapes were harvested between 4 and 26 April, when their organoleptic qualities, aromas and tannins were at their best. The clusters were then transported and selected.
The clusters were destemmed and crushed, then put into stainless steel tanks. There the grapes underwent a pre-fermentative maceration to draw out the maximum colour and aromas. Then the must was fermented at controlled temperatures (24°C-26°C).