Vines are 10 years old, with 10,000 vines per ha. to ensure a low yield of under half a kilo per vine.
Hand-harvested in late August. 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 18 months in the bottle.