Grapes are hand-harvested, spontaneous fermentation with native yeasts in open concrete tanks. 60% are destemmed, 40% whole cluster. Pigage by foot, maceration for 4 days followed by pressing and transferred to stainless steel tanks.
80% of the wine is aged in used French barrels (500, 400, and 225L), the remaining 20% in stainless, for 12 months before being blended and bottled.