Control and maintenance of the spurred cordon with short pruning at the end of winter. Nutritional additions with organic fertilizers based on manure in early winter and before budding. Periodic topping for vegetation control and production control with manual selection of the bunches before veraison. Light and periodic defoliation after fruit set. Defense with biological fight. Manual harvest in small boxes.
Maceration on the skins proceeds for about 20 days in concrete and steel tanks. Alcoholic fermentation is started with selected yeasts. The malolactic is completed in the tanks. Afterwards the wine is aged for 60% in tanks and 40% in used tonneau. After 24 months of aging, it is bottled in October 2018. It will be marketed after at least 1 year in the bottle.