From San Gervasio's most prized vineyard at 200 m.asl. Soil is a fertile blend of chalk and clay. Vines are densely planted 1 12,000 per ha., yielding less than a kilo per vino to ensure high quality grapes.
Hand-harvested in late 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 barriques (50% new), then for at least 24 months in the bottle.