The grapes were hand harvested during the mornings of the second week of April at 23º brix. They were carefully transported to the winery and underwent to a gentle whole cluster pressing. The juice was chilled down to Lot 5 stands for a selected lot, made using complete oxidative techniques (no SO2 was added to the must) and left in French oak barrels for 10 months where it fermented naturally. This fermentation process produces a wine with a diversity of flavours, bringing the fruit forward to balance the oak and providing a smooth and dense texture to the wine. Battonage was carried out twice a week for 8 months. Only 10% of the wine underwent to malolactic fermentation searching for roundness and texture in the palate. The wine aged in French oak barrels for 10 months. 30 % of these barrels were new.