The grapes were hand picked and were not crushed on reception at the winery; the clusters were only de-stemmed. The whole berries had four to ve days of cold maceration at 14ºC prior to fermentation and eight to ten days of maceration at 25ºC after fermentation. Native and selected yeasts were used during the fermentation, which took place in small tanks of 40,000 Lts. Spontaneous malolactic fermentation took place in tanks. 20% was aged in used oak barrels (three years old) for four months.