The 2014 harvest was carried out from September 27th to October 20th. The grapes were gently destemmed and poured into tanks where they underwent alcoholic fermentation at 22-24ºC to preserve the varietal aromas. Alcoholic fermentation and subsequent maceration lasted 10-12 days all in all. The wine then underwent malolactic fermentation in stainless steel tanks. Once completed, the wine was poured into barrels of American oak where it remained for 3 months before bottling.