Museum Reserve grapes are selectively harvested by hand, and re-selected on the sorting table in the cellar. The rachis were removed and the crushed grapes fermented at 29 °C for 21 days. The Museum Reserva wine was matured for 22 months in new French oak casks and further in a bottle for twelve months. The wine is unfiltered, so it is aromatic and some sediment may be present. The taste is all the more rich.