Grapes are hand-picked with strict selection both in the vineyard and before the de-stemming-crushing stage. Fermentation with maceration for a period of 12 to 15 days by indigenous yeasts. Malolactic fermentation carried out between autumn and the following spring. Aging in stainless steel vessels with subsequent passage in medium to large capacity oak barrels for 24 months. Bottled, it ages for at least 12 months before being marketed.