The hand-harvested grapes are carried to the cellar in plastic bins of modest capacity (18 kg). Double-sorted, whole cluster bunch and softly pressed. The must spontaneously ferments (indigenous yeast only) with the skins for 10 days with manual punch downs (pigeage) and frequent pump-overs. The wine ages in stainless steel vats for roughly 6 months and then is bottled. Not clarified with animal based elements (like egg whites). No sterile filtration