This season was relatively cold compared to previous harvests. Maturation was extremely slow, preserving the primary aroma of the grape. Fortunately, the vineyards were in a very healthy condition to facilitate this process. The wine is made of grapes from three vineyards in Casablanca Valley. Two of these are located in areas with the coolest climates, giving the wine freshness and vivacity. The third vineyard is located in a warmer area, whose climate brings out texture on the palate.
All grapes were harvested at night to avoid the loss of aromas through oxidation. The entire procedure was conducted in a semiinert atmosphere, assisted only by the constant addition of dry ice throughout the reception process. Grapes were then pressed for a short period, with the juice separated into two parts: free run juice and pressed juice. Having decanted for 24 hours, the juice underwent fermentation at a medium temperature range for approximately 20 days. Around 10% was fermented in second and third use barrels, with the rest in stainless steel tank, of which 25% included small amounts of French and Hungarian oak staves. This year, the wine underwent 15% malolactic fermentation, to bring out a creamy mouth feel. Once the fermentation was complete, the wines were kept in contact with the fine lees to enhance unctuosness on the palate, before finally being mixed.