| Harvest |
Second decade of September. Harvesting is done by hand and the grapes are placed in small crates. |
| Vinification |
Pressing: separation of the stalks and gentle pressing to respect the integrity of the berries. The crushed grapes undergo a soft pressing. The must obtained is decanted in steel vats. Fermentation is spontaneous, with indigenous yeasts, at a controlled temperature of 16 °C. |
| Ageing |
Before bottling, it rests for 6 months in steel. |