The grapes, cultivated according to organic farming methods, are carefully selected and harvested by hand, in perforated crates, and pressed, removing the stalks. The must ferments without added yeast, tumultuously for about a week, with frequent pumping over and periodic delestages. After racking, malolactic fermentation concludes the vinification process; the wine, now clear, is aged in cement tanks for 24 months, followed by about 6 months of refinement in the bottle.Thanks to the vinification technique, fruity aromas are favoured as much as possible; even the fairly short period spent on the skins allows for an intense colour and light, pleasant tannins.