The grapes, exclusively from the Encruzado grape variety, were handpicked into small 18kg boxes, following a careful selection of the best grapes in the vineyard. The grapes were fully destemmed and immediately pressed. The resulting must was transferred to a small stainless steel tank, where it settled at a low temperature for 48 hours. The clean must fermented with indigenous yeasts in 500L French oak barrels. During fermentation, batonnage (stirring of the lees) was carried out, and after fermentation, the wine remained in the barrels for an additional 5 months.