Vines are planted 6,000 - 10,000 per ha. to ensure a high-quality low yield of under .5 kilo per vine.
Hand-harvested in mid September. Alcoholic fermentation takes place in glass-lined cement vats at a controlled temperature, using only local yeasts. Malolactic fermentation takes place once the wine is already in the same barriques used for ageing. Aged for 14 months in new barriques, then for at least 24 months in the bottle.