Cold skin maceration was carried out for twenty-four hours before the juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. The wine was then racked and left on the fine lees till right before bottling.
The 2018 harvest was challenging being one of the driest seasons in recent times. The night temperatures were low overall with exceptionally cold weather conditions. The vineyards generally showed good and balanced growth without being excessive or too vigorous. In most cases the water supply was sufficient while the ripening period was cooler and drier than usual. The grapes reached good acidity and lower pH levels and generally managed to accumulate sufficient sugar levels. The season was characterised by healthy, full-flavoured grapes.