The hand-harvested grapes are carried to the cellar in plastic bins of modest capacity (18 kg). Double-sorted, destemmed and softly pressed. The must spontaneously ferments (indigenous yeast only) with the skins for 15 days with manual frequent pump overs.
Before the end of the alcoholic fermentation, the wine is moved to concrete vats in which the malolactic fermentation occurs naturally.
The wine ages in concrete vats for roughly 30 months and then is bottled. Before the market’s release, the wine rests other 10 months in the bottle.
No added sulfites either during rackings or before bottling.