The grapes were harvested during the night and were immediately destemmed and softly crushed. The must is transferred to a natural overnight cold soak to increase the extraction of color and fruit flavors. Afterwards, the wine underwent an alcoholic fermentation. The wine remains in contact with its skins for about two weeks before pressing. After the press, the wine undergoes malolactic fermentation, fining and clarification in the tank. The wine is great while it’s still young, but with proper storage conditions, it will continue to develop about 3-4 years from the vintage.