Hand-harvested. Berry-by-berry selection on a sorting table, where the quality of the grapes is carefully controlled. Fermentation then takes place at moderate temperatures between 25 and 27ºC, avoiding over-maceration to preserve the primary red fruit aromas of Mantonegro and the soft, rounded tannins of Cabernet, Syrah, and Merlot. Aged afterwards in second- and third-year barrels for 12 months.