Vinification: The grapes are harvested at their optimal level of maturity. After pressing, fermentation and the following maceration last 15 days in stainless steel tanks. During this phase the must completes its alcoholic fermentation at a temperature between 28° and 32° C.

The must is then drained directly in barriques where it completes its malolactic fermentation and where it is aged for 14 months. The wine is then bottled and aged for 6 months before being released.