The grapes are harvested in a nightly harvest and are immediately transferred to root destemming and to a soft crushing. The must is transferred to fermentation tanks for cold maceration, in order to increase the extraction of the color and fruit flavors. Alcohol fermentation is followed. All in all, the wine stays about two and a half weeks in contact with its skins before crushing. After the press, the wine undergoes malolactic fermentation, fining and clarification in the tank. The wine is characterized as young wine, but with proper storage conditions it will continue to develop about 3-4 years from the vintage.