The manually harvested grapes were rigorously selected to ensure that only the ripe, healthy clusters passed to the destemming stage. After crushing, the grapes underwent a pre-fermentation cold maceration under anaerobic conditions for eight days at 6 to 8å¡C. Fermentation took place with natural yeasts at 27 to 28å¡C for 14 days, with pump overs carried out three times per day. The wine was then left in contact with its lees and skins for another 17 days to enhance its structure. The wine was aged in French oak barrels, 35% of which were new, for 12 months.