The grapes were hand selected in the vineyard and then collected and transported to the winery where the de-stemming and crushing process took place. The must was transferred to stainless steel tanks and cold-macerated for the first 4-5 days, in order to enhance the varietal aromatic part and to maintain a greater integrity of the fruit. Once the alcoholic fermentation began, the temperature rose to about 28°C. During the maceration, which lasts 20 days on average, the appropriate pressing and wetting procedures of the solid part (marc) of the must were carried out so as to extract only the finest tannins. Once the fermentation was completed, the wine was transferred and stored in steel and concrete tanks where the malolactic fermentation and the subsequent ageing period of 24 months took place. The wine was then bottled, where it undergoes a further refinement of 12 months before being marketed.