The grapes were hand-picked in April and taken in bins to the winery, where they were gently crushed and deposited in stainless steel tanks. Approximately 80% of the fruit underwent a pre-fermentation maceration at 10ºC (50ºF) for 5–7 days to enhance color extraction and maximize fruit flavors. Alcoholic fermentation was carried out at 28º– 30º C (79º–86ºF) with three pumpovers daily.
The duration of post-fermentation maceration depended on the development of each batch, and contact with the lees lasted for 15–20 days. After this maceration, 70% of the wine was aged for approximately six months in French oak barrels and 10% in American oak barrels to create a well-rounded wine and help round out the tannins. Once the final blend was obtained, the wine was naturally decanted and lightly filtered before being bottled.