The grapes are harvested in boxes at the end of September. A destemming is performed, the must ferments in stainless steel vats, with automatic reassembly, where maceration takes place with the skins for 12/14 days at a temperature of 26/28 ° C. The malolactic fermentation takes place in barriques where it ages for about 6 months. Further aging takes place in the bottle for a period of 6 months.