Fermentation and maceration took place in stainless steel containers at a controlled temperature between 28 ° C and 30 ° C, for approximately 10-15 days. Some of the Merlot and Syrah had to be kept at a lower fermentation temperature, in order to preserve the natural aromas as much as possible. Malolactic fermentation took place in oak barrels and was completed at the end of the year. The wine was racked in oak barrels, where it aged for 8 months before being bottled. It has aged for another 4 months in the bottle.