Grapes are hand-harvested, 50% whole cluster and 50% destemmed, fermentation with native yeasts in an open concrete tank. Pressed by feet, maceration for 9 days on the skins in clay, followed by a soft press and fermentation finishes in stainless steel.
On the lees for 12 months in used French oak barrels (2nd-3rd use) of various sizes (500, 400, and 225 liters).