The grapes, harvested in perfect condition and at optimum ripeness, underwent maceration with the skins to extract color. Once the solid residues had been removed by static clearing at 8 Celsius, the clean must underwent fermentation in stainless steel tanks at a controlled temperature of 16 Celsius using carefully selected yeast of the Saccharomyces cerevisiae genus. After fermentation the wine was clarified with bentonite and stabilized at -5 Celsius to eliminate the excess potassium bitartrate.