The grapes are collected on the basis of sensory analysis in the pre-harvest period: maximum maturation of skins and tannins is sought.
This wine ferments at a controlled temperature of 26°C. It remains on its skins for a period of 20 days during which the of color and structure are extracted.
It is refined in small oaken barrels with 500 l capacity where the malolactic fermentation takes place for a period of 14-16 months. At the end of this process, this wine is bottled without filtering to preserve its maximum integrity. It is then refined in the bottle for at least 4 months.