The grape harvest begins in early October when optimal technological maturity is reached. The grapes are harvested manually in crates from their own vineyards with a controlled yield of 600 kg/ha. Upon arrival in the cellar, they are sorted twice on the sorting tables - once for the grapes, and after separating the bunches for the grape seeds. Maceration and vigorous fermentation take place in a 12.5 m³ stainless steel vinifier at a controlled temperature. Malolactic fermentation and ageing for 12 months take place in new French oak barrels of the 225l barrique type. After bottling, the wine is aged for another 6 months before being released onto the market.