After a light cold maceration with the skins, the de-stemmed grapes are smoothly pressed and settled. Then,
the must start its fermentation partly in Amphora (35%), Inox (20%) and 500-liter French oak barrels (45%) with its own autochthonous yeasts at low temperatures.
Ageing: The wine rests on its lees in 500 liter of French oak and Acacia barrels for a period of minimum eight months.
Then frequent bâtonnages are done to obtain a greater volume and roundness in the mouth.