Grape harvest takes place in the first half of October. Grapes are picked by hand and placed in 20 kg crates. Fermentation of the must, in contact with the skins, is carried out at a constant temperature with numerous pump-overs to extract both color and bouquet. After racking, malolactic fermentation begins and is carefully overseen. The wine is matured in steel tanks, with the lie intact to enrich the structure and full body of the wine.