The grapes were hand-picked in the last week of September 2014.Then the bunches were selected, removed from the stalks, and finally pressed. Fermentation was carried out in stainless steel vats using native yeasts, according to the pied-de-cuve method, which was applied using a tiny portion of grapes picked and fermented some days earlier. Maceration of the grape skins was carried out without sulphur dioxide, and lasted ten days. In that period, the utmost attention was paid to the dosage of oxygen, and pumpingover and délestage processes where carried out. During the racking phase, the grape skins were gently pressed, and the juice obtained was added to the free-run must. Around a month later, the wine was poured into terracotta jars, where the period of ageing lasted until June 2016. Bottled without sulphur dioxide and without any clarification or filtering, the wine continued its ageing process for another 4 months.