Traditional winemaking method: fully ripe grapes are harvested from the vineyards and processed immediately to minimize oxidation. The must is fermented in stainless steel va-sche at a controlled temperature (20-25°C).

When primary fermentation is complete, the wine is kept in contact with the skins for greater extraction of color and structure for a variable period. At the end of fermentation, it is aged at a constant temperature for a minimum of 24 months.