Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing are followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. The wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. After 12-15 days of maceration, the wine was racked clean and transferred for malolactic fermentation and 10-12 month of ageing in 225 l oak barriques, which was complemented by ageing in stainless steel tanks and bottles at the optimum temperature.