All grapes were hand picked in 12 kg bins, between March 13th and March 24th. The harvest of each sector was done according to the taste of the grapes and the physiological ripeness. The grapes were received on a selection table, there manually removed the green grapes and leaves. After this process, 35% of the grapes underwent a cold maceration at 7°C for 4 hours. The remaining 65% was pressed with the clusters on a “Cremant” pressing program to preserve its natural acidity. The juice was clarified at 20NTU. Then fermentation process took place which included French yeasts at a temperature of 12-13°C for approximately 30-40 days. Once the fermentation was concluded, 30% of the blend was worked with a batonage of the fine lees in the stainless steel tanks for a month. 2% of the blend corresponds to fine lees that were kept in new French oak barrels, for 3 months, with a daily batonage in the first month and then one batonage per week in the next two months. During August, the proteins were stabilized to maintain the aromas of the wine.