Winemaking: The harvest took place in the second week of September. The grapes were harvested by hand, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard. The grapes were completely destemmed to small stainless steel tanks, where they macerated for 24h at low temperature, before starting the fermentation with selected yeasts at controlled temperature. The fermentation lasted for 15 days with gentle pumping for good extraction of color and aromas. After the fermentation, the wine was stored in french oak barrels, where the malolactic fermentation took place. After the bottling it rested for a minimum of 4 months in cool cellar before the release to the market.