The grapes are collected on the basis of sensory analysis in the pre-harvest period: 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 12 days.
It is refined 50% in steel tanks and 50% 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 the maturation process, it is bottled without filtering to preserve its maximum integrity. It is refined in the bottle for at least 4 months.