The grapes, grown according to organic farming methods, are carefully selected and harvested by hand, in perforated boxes and crushed by removing the stems. In order to obtain a pleasant and harmonious wine, the harvest is postponed as much as possible. Fermentation takes place spontaneously with the help of indigenous yeasts. After soft racking, malolactic fermentation concludes the winemaking process; the wine ages in cement tanks for several months, at least until the first warm weather, when it is prepared for bottling.