The grapes were manually harvested between 11 and
17 March when they had reached 23.5° Brix. In the
winery, a cluster selection on the sorting table was
followed by destemming and then the grapes were
selected to ensure the best-quality grapes. 15% whole
clusters were added to the stainless steel tanks. The
grapes underwent a cold maceration for 3-4 days at
10°C. Then the alcoholic fermentation took place with
100% native yeasts for 10-12 days. During the fermentation, gentle punch-downs were carried out 2-3 times
a day, and the temperature was monitored to ensure it
was between 24°C and 26°C. Once the wine had
fermented to dryness, it was racked immediately
without any post-fermentative maceration. The wine
was put into used barrels, untoasted 2,000-litre foudres
and concrete eggs, where it underwent the malolactic
fermentation. The wine was aged for 10 months in
these different types of container prior to bottling. The
final blend comprised 50% wine from untoasted
foudres, 30% from concrete eggs and 20% from used
barrels.