The grapes, grown according to organic farming methods, are carefully selected and harvested by hand, in perforated boxes and crushed by removing the stems. The must ferments without added yeast, tumultuously for about a week, with frequent pumping over and periodic delestages. After racking, malolactic fermentation concludes the winemaking process; the now-clear wine is aged in cement tanks for 24 months followed by about 6 months of bottle aging.Thanks to the winemaking technique, fruity aromas are favored as much as possible; even the fairly short soaking on the skins allows for intense color and mild, pleasant tannins.