The grapes are harvested in two stages: a first more acidic harvest and the second when fully ripe. Pressing is whole cluster. The must is then decanted 3 days at 5 degrees and racked. After inoculation of the yeasts at the first signs of fermentation, the wine is racked into barriques, cement and amphorae. Here it undergoes alcoholic fermentation and remains until January without malolactic fermentation. Frequency and duration of batonnage are assessed through frequent tastings.