The grapes are mechanically harvested at night and in the early morning to ensure maximum freshness. The must is then put into tanks without added sulphites (replaced by bioprotection) in concrete or stainless steel vat for a 6 days cold pre-fermentation maceration. This allows extraction of coloring matter and aromatic compounds from the grape in aqueous phase, avoiding the extraction of undesirable elements (bitterness, vegetal notes, harsh tannins). After 6 days, alcoholic fermentation begins, lasting around 10 days at temperature below 25°C. This is followed by a hot post-fermentation maceration (28°C) for over 12 days. Ageing is mostly carried out in concrete vat and 80 hl wooden tun.