Whole clusters and ageing on lees. The grapes are harvested by hand, in 15 kg crates, under strict quality control. The bunches were pressed whole, without destemming, in a vertical hand press and the grapes were crushed. The must fermented with its own indigenous yeasts in 228-litre Burgundian-style barrels. Subsequently, the wine remained in French oak barrels without racking,  where it was aged for 10 months on 
its lees, with periodic stirrings. It was bottled in summer 2020