The grapes are harvested by hand in September and are
de-stemmed and crushed. The crushed grapes undergo
fermentation /maceration, which lasts 5/6 days at a
temperature of 24/25° C; then the wine is drawn from
the marc and undergoes alcoholic and malolactic
fermentation. Then it is cleared and stabilised, and is
allowed to age a couple of months after bottling.