The hand harvested grapes are carried to the cellar in 18 kg bins and then double sorted, destemmed and macerated on the skins for 10 days followed by a soft pressing. The must clarifies itself with static gravity in concrete vats where ferments with only the help of the indigenous yeast avoiding any controlled temperature. Aged for 10 months in concrete vats on the fine lees. Unfined, unfiltered and no added sulfites. The wine can throw some harmless sediments. No added sulfites. Total production: 5.000 bottles per year.