Syrah and Tempranillo were cold macerated at 10ºC during 12-24 hours. Cabernet Sauvignon was treated more in the traditional way. Varieties were fermented separately in stainless steel tanks at temperatures between 28 and 30ºC. The wine underwent a light clarification and was then ready for bottling.
The grapes for this vintage were harvested from vine cultivated using modern vineyard management
techniques and environmentally friendly practices.