Manual harvest, 25kg boxes, sorted grapes, destemmed, not crushed, and vatted by gravity Vinification in small volume truncated wood vats (25 hectoliters), indigenous yeasts, vatting 18 to 25 days, moderate punching down
Aging in a cold cellar, 50 to 80% new barrels, on lees (16 to 18 months) Racking one month before bottling No filtration, no fining