The grapes are handpicked and collected in small crates in early October, once the grapes have fully matured. They are then sorted on a vibrating table.
Half of the harvest is vinified uncrushed and with stems intact in 50-hl wooden vats for 15 days without sulphur, then finish their fermentation after the still-sweet grapes are pressed. The other half of the grapes are destemmed and undergo traditional vinification, also in 50-hl vats, where they macerate for one month without the addition of sulphur, which is added only once malolactic fermentation is complete. The wines are aged in 228-litre oak barrels and 550-litre casks until the following summer.MoreLess