The grapes were handpicked in the morning and transported in small 15-kg boxes to the winery. To ensure the quality of the wine, the grapes were carefully inspected on a double selection table, removing all vegetal remains and defective berries. Fermentation took place between 24 and 28° C in small-volume stainless steel tanks to help increase the percentage of contact between the skins and the juice. Depending on the desired level of extraction, the wine underwent up to three daily pumpovers. To enhance its aromas and colours, the maceration time was 23 to 40 days, depending on the individual development of each lot. The wine was racked to French oak barrels, 73% new, and Stockinger foudres (15%), which underwent malolactic fermentation and was kept for 22 months.