The manual harvest takes place in the 2nd half of October, when the grapes are ripe and rich of aromas. A soft pressing of the grapes, with a light skin contact, is followed by a fermentation in a French oak vats (75 Hl) at a temperature of 61°F. Slightly late harvest and brief maturation in wood lend depth and substance.
Aged sur lie for six months in large oak vats. An additional three months aging in bottle prior to release.