Hand harvest in the first decade of October, its berries, once thinned in a soft way, suffer a maceration of about 14 days. During this period, the wine also completes alcoholic fermentation at a temperature not exceeding 20 ° C, to then be introduced in barriques, where malolactic fermentation ends. Subsequently, the wine is subjected to a refinement of an additional 6 months in wood and a rest in the bottle.