Careful selection of grapes in the vineyard during its harvest by hand. Once in the winery, a delicate destemming is carried out and cooled before its vatting.
It is fermented for approximately 12 days, with the addition of selected yeasts and controlled temperatures of 25°C. Then it rests in masonry jars for 2 months and is put in American and French barrels for a further 13 months. It is packaged and
matures in the bottle for 5 months before being sold.