The grapes were placed in cement egg shaped fermenters to allow fermentation to take place spontaneously with native yeasts. The egg shape of the fermenter facilitates vinification without the need for numerous pump-overs to extract components such as anthocyanin and polyphenols. Due to its ovoid shape, everything inside is constant motion, allowing gentler and more homogeneous extractions. Once fermentation was complete, maceration with the skins took place over 40 days and the wine was then removed from the tank before being returned to the same egg shaped vessel for nine months further ageing.