The first two weeks of October mark the beginning of the harvest, a precious moment when ripe grapes are rigorously hand-picked, selected and processed in small containers to encourage optimal extraction of the skin components. Fermentation is conducted with natural yeasts in respect of the terroir with the wine remaining on the skins for at least 18-20 days, during which punching down and very brief pumping over are carried out. During maturation, some racking is carried out to make it clear and ready for bottling, which is done without subjecting the wine to any filtration and clarification process, in order to keep all the organoleptic properties unaltered. After maturation, the wine is aged in the bottle for at least 6 months.