Grapes are harvested by hand for greater quality control. The wines are immediately destemmed but not crushed. Fermentation took place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32°C. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes were gently pressed in a bladder press, after which malo-lactic fermentation was completed intank.