A slow maturation and late harvests (from late September to mid-October) are the secrets to obtaining ripe, healthy, and concentrated grapes. This also promotes the extraction of color and aromas during fermentation and maceration.

The grapes are hand-picked and transported to the cellar in bins. The grapes are destemmed, then placed in stainless steel tanks for macerations lasting about 20 to 25 days. The wines are then racked and placed in barrels for a duration of 8 months.