The grapes, harvested by hand on 4 October, were completely destemmed and went into the stainless steel fermentation tank for a short cold maceration. Alcoholic fermentation with regular pumping over of the must. Towards the end, the marc cap was submerged, beginning the post-fermentative maceration phase. In total, the wine was in contact with the must for about four weeks. Malolactic fermentation in used barriques, after which the wine was aged in large wooden barrels for about 30 months. The wine was bottled unfiltered.