Each grape variety was harvested separately, destemmed, and delicately crushed. The must was transferred into stainless steel vats where alcoholic fermentation occurred at a controlled temperature of 25-28 °C (77-82 °F) to preserve the grape varieties’ characteristic aromas and flavours. Maceration on the skins lasted 7-10 days, and closely monitored cap management techniques focused on enhancing the structure and extracting only the supplest tannins. The resulting wine was transferred into large format barrels where malolactic fermentation took place and, starting from the following spring season, began ageing for approximately 12 months. The wine was bottled in spring 2022 and was aged for one additional year in the bottle before being released in spring 2023.