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 a natural overnight cold maceration to increase the extraction of color and fruit flavors. Afterwards, the wine undergoes alcoholic fermentation. All in all, the wine remains in contact with the skins for about two weeks before the final crushing. After the press, the wine undergoes malolactic fermentation, fining and clarification in the tank. At the end of the maturation, the blend is created, and the wine is bottled with minimal filtration and stabilization. The wine is characterized as young wine, but with proper storage conditions it will continue to develop about 3-4 years from the vintage.