Grapes are hand-harvested as mechanization is impossible on her slopes.
The vines are the highest in the area and the rock level is closer to the surface, only 50cm deep. This creates a wine with more structure and higher tannins.
Spontaneously fermented, maceration lasts over three weeks keeping the hat wet. The wine is racked from skins when sugar level is still around 7 grams/liter, without pressing. Fermentations, alcoholic and malolactic, end together in cement tanks.
The wine lays in new french barriques for 3 months of time and follows refining in barriques and tonneaux of different ages and usage for periods of three months each, racking the wine at least 6 times during the complete refining time.