The wine is produced following a selection of the best grapes from the oldest vineyards. The grapes undergo a slow and controlled fermentation with periodic pumping over to extract colour and aromas. Following this it is aged in mixed oak barrels of American staves and French tops for 20 months to allow a paused and harmonic evolution. The American oak gives a sweet character of vanilla and coconut while the French oak gives spice, making for the perfect balance. This Reserva was bottled in November 2012 and will age in bottle for a minimum of 18 months before being released to the market.