After a gentle pressing, the grapes are macerated on their skin for two and a half weeks. Fermented using ambient years in open top fermenters then moved to a two-year-old fuder for two months then racked into three-year-old barriques where it stays until bottling.

The finished wine has less than 30ppm of sulfur and is bottled unlined and unfiltered. The entire process is 26 months from picking to bottling.