Handpicked. 80% of the grapes were destemmed, macerated for 6 hours in the press and the must was macerated over its lees for 10 days at 4°C. The fermentation took place in stainless steel tanks at 12-15°C. After fermentation, the wine stayed over its lees for 3 months. The other 20% of the grapes were whole cluster pressed, fermented in French oak barrels and the aged over its lees in the same barrels.