The hand-harvested grapes are double sorted, destemmed and then pressed. This is a field blend (the 3 grapes are processed together from the harvest). The must ferments with the indigenous yeast with the skins for 12/15 days with daily pump- over (remontage) in order to reach the correct extraction of color, tannins and anthocyanins.
Malolactic fermentation occurs naturally.
The wine rests in concrete vats for roughly 10 months.The 2nd fermentation takes place in tank vats. No added sulfites either during rackings or before bottling.