Grapes were harvested in the first fortnight of May. Once in the winery, part of the batch underwent cold maceration for three days, in order to bring out maximum color and fruity component. Fermentation then took place at a relatively high temperature. Once this had been completed, another proportion was kept in contact with the skins in order to add structure to the palate.
The wines were later separated and aged for a period of seven months. About 20% of the wine was aged in barrels and another proportion in tanks with French, American or Hungarian oak staves. Another 20% or so was aged in tanks to guarantee the wine a fresh and fruity component. Once the wines had matured, they were mixed together and later bottled.