The harvest took place the first week of September 2019. The bunches were pressed whole at low pressure. After being racked by gravity, the must spontaneously began fermentation, which lasted 20 days at a controlled temperature of 18°C. Once the wine was finished, it remained in stainless steel tanks in the presence of its fine lees, with periodic batonage, until March, when it was racked.

Because it has not been subjected to stabilization by physical or chemical means, however, the wine may present natural precipitates.