The healthiest grapes, left to ripen last, are harvested by hand in the first days of November, transported to the cellar and carefully selected before being destemmed. The fermentation takes place at a controlled temperature in small steel tanks and maceration on the skins for about a month with manual pumping over and punching down. It ages in barriques and large French oak barrels for 24 months, for another 24 months in cement tanks and finally for at least 18 months in bottle.