The grapes were received during the early morning. Crushing and de-stemming commenced and the mash was pumped to fermentation tanks.
Three days of cold maceration followed after which yeast was added for fermentation to start. Fermentation temperatures were held between 26-30°C. Pump-overs were done four times per day with maceration lasting between 15-25 days. The free-run juice went to barrels and the press-wine was kept aside.
Malolactic fermentation was done in stainless steel tanks after which the wine was aged in french oak barrels (barriques) for 24 months (20% new oak).