The grape was destemmed and moved almost entirely to the tanks. After a pre-fermentative cold maceration of 48 hours, the alcoholic fermentation was carried out at 25 ºC in order to preserve the varietal aromas. The total duration of the maceration was 8-10 days. Then the wine spontaneously performed the malolactic fermentation in stainless steel tanks. Once finished, the wine was transferred to American oak barrels, where it was a total of 3 months. Subsequently, a slight clarification and a final filtration was carried out to refine the wine before bottling.