Pressing is done 100% with whole clusters, without sulfiting the harvest. The presence of the stems at this stage is essential for managing pH and contributing a bitterness that complements the wine's structural backbone. Cold settling with bio-protection yeasts is carried out for 8 hours. Clarification is therefore done earlier than in traditional process. Fermentation takes place in barrels (60% new, 40% one wine). We deliberately leave certain amount of lees in the must, as this provide a support for the indegenous yeasts and contains aromatic and structural compounds taht contribute to achieving a "vinous" profile rather than a "simple and fruity" one. Fermentation with indegenous yeasts lasts nearly 10 weeks. About 30% of the blend undergoes malolactic fermentation. After racking, this cuvée is aged about 10 months.