After a careful manual harvest and careful selection in the cellar, elaboration of the wine began with seven days of cold maceration at 10 º C (50°F). Then the juice was fermented during 9 to 10 days at an average temperature of 26 º C (78.8 º F), using different yeast strains. A 20 days post fermentative maceration allowed enhancing the flavors and bouquet, as well as smoothing the tannins. The wine matured in French oak barrels during twelve months while the malolactic fermentation went through.

Season 2014-2015 had the highest temperatures and least amount of frosts in the last 3 years. It's main characteristics was the absence of rainfalls during the flowering and harvest period, giving us very healthy grapes to work with.  High temperatures got our grapes faster to the optimal ripening, giving to our wines a discreet acidity, structured tannins and higher aromatic intensity.