The grapes of these noble grape varieties were harvested by hand in the cool morning hours, destemmed, gently crushed and left to rest for 2-3 days in stainless steel tanks. The fermentation on the skins took place at warmer temperatures between 30 and 32 C° and lasted for 7 -10 days. The high quality of the grapes allowed a swelling time of about 30 days after the end of fermentation. The malolactic fermentation took place in first, second and third barrels of French oak. The wines then matured in barriques for 12 to 16 months. Before the wines were blended and bottled, a light filtering took place.