The grapes in each sector of the vineyard were analysed according to their taste profile and physiological ripeness and then hand-picked at optimal ripeness. Once the grapes arrived at the winery they were then cooled down for 12 hours before being carefully selected. They were destemmed and transferred immediately to stainless steel tanks, where fermentation took place at 23å¡C, followed by maceration in a very reductive environment. The total vinification lasted 25 days. The wine was racked into French oak barrels of second passage for a period of eight months. The wine was not fined prior to bottling.