The grapes were harvested manually and transported to the winery, where they were destemmed. The alcoholic fermentation took place in a stainless steel lagar at a temperature of 26–27°C. After completion, we kept the wine in post-fermentative maceration for 5 days. The malolactic fermentation occurred naturally in stainless steel tanks, and then it was transferred to barrels, where it remained for 18 months. The next step was the blending.