The grapes are manually harvested into small crates, which were refrigerated and taken to the winery where they were kept cool for a further 24 hours. The grapes pass through the optical sorting table where the best selection of loose, whole, healthy berries was obtained. After 6 hours of maceration, the first must was collected following a traditional method by gravity with no automatic pressing. The juice is then transferred to concrete eggs to settle for 24 hours after which the clear must is collected and fermented at a cool temperature for 20 days to conserve the most delicate aromas.