Malolactic fermentation is carried out in old oak barrels, then the wine is aged in the same barrels on the lees for 18 months.
Wine storage potential is 10-15 years.
The grapes are harvested by hand and subjected to strict selection right in the vineyard. Whole bunches are allowed for pressing, fermentation with natural yeasts and without the addition of sulfites takes place in open fermentation tanks without temperature control.