The grapes are hand-harvested and destemmed. The juice ferments in 2000 liter stainless steel tanks. The wine ferments for about 18 days, with occasional piegeage and indigenous yeast fermentation. Elevage takes place in 8-10 year old 225 liter barrels for about 25 months. The wine is bottled unfiltered, unfined, and with zero sulfur added.