The grapes were harvested by hand on March 22 and then taken to the winery where they were destemmed and placed in opened stainless steel tanks for a cold maceration of 3 to 4 days.  The alcoholic fermentation took place between 23ºC and 25ºC during 8 to 12 days using soft extraction. Once completed, the wine underwent a post-fermentative maceration of one or two weeks. It was then placed directly in previously used French oak barrels and un-toasted casks (foudre) for aging, where it also made the malolactic fermentation.  

Poor and shallow depth soils along with high temperatures and water stress confer high concentration and rich natural acidity, typical of the granitic quartz soils and significant temperature ranges. The diversity of the landscape in terms of topography and plantations is very important as it forms a supplement that gives complexity to the wine.