Manual harvest on September 10, 2018. Grapes carefully selected “bag by bag” on a vibrating sorting mat. Fermentation took place in traditional carvings for a period of 13 days.

The wine aged for a period of 6 months in a cellar with skin contact, followed by a period of 24 months in a 500 L French oak barrel. Aged for 6 months in the bottle, before being released onto the market.