The grapes are harvested by hand, in boxes, at the end of October. The grapes are selected in the vineyard and then in the cellar. The fermentation of the de-stemmed grapes takes place in open wine vessels for about 30 days, with daily manual punching down. The aging of the wine takes place in stainless steel wine tanks for about 12 months. A minimum refinement in lying bottles of 3 months follows.