Manual harvesting of the overripe grape in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours, grape crushing and destemming, and 15% must bleeding. Thermo-controlled fermentation at 34 °C, with frequent pumpovers. Long maceration (about 350 hours); racking in barriques, where the natural malolactic fermentation takes place.
24 months in oak barrels and barriques, 6 months in bottle
