The grapes were carefully destemmed in order not to crush the berries. Each variety was vinified with minimal intervention, in cement eggs. The egg shape helps to keep the liquid constantly in motion, so the temperature is more consistent and the lees remain in suspension. The resulting wine achieves a greater character and volume on the palate. Once the alcoholic fermentation was complete, the wines were blended and malolactic conversion took place. A brief maturation took place within the same cement egg before the wine was bottled early to retain freshness and the purity of fruit.