We carry out two thinnings (at the beginning and end of August), eliminating part of the apexes and the wings of the bunches, guaranteeing an average production of 1.00 Kg per vine. The goal is to have the highest possible grape quality for the harvest. Due to a high exposure to sunlight, the bunches must be kept shaded by the leaves, otherwise on hot days the sunlight would start causing burns and subsequently the desiccation of the grapes.
Maceration takes place in steel fermentation vats, where fermentation temperature can be regulated, lasting about two weeks. Then the wine is kept in large oak barrels (partly new and partly already used), in which the malolactic fermentation takes place, then the wine rests in Tonneau wine barrels for about 30 months. It is bottled in August and brought to the market, after around 6 months in the bottle.