The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 3-year-old wooden barrels. The wine ferments for about 3 weeks,
indigenous yeast fermentation. Fermentation completes after about 3 months and the wine is left in the same barrels for elevage for about 18 months. The wine is bottled unfiltered, unfined,
and with zero sulfur added.