Work starts in the vineyard with the careful selection of the plots most suitable for the production of this type of wine.
The grapes are picked for the most part by hand and subjected to a double sorting in the vines and in the cellar.
Vinification is traditional with destemming of the grapes prior to the maceration stage which lasts roughly 1 month. The grapes are then pressed before the malolactic fermentation.
One third of the wine is aged for 9 months in barrels, the rest being matured in vats to keep the fruity character of the wine.