Vintage starts end of September and grapes are selected by hand and transported to the cellar in 20 Kg. cases. In the winery a second selection of the grapes is made on a selection table prior to pressing at a maximum pressure of 2 Kg. The fermentation will go on for 50 days at a temperature of 15ºC in barriques of new French Allier oak followed by up to 4 months ageing on the lees with battonage. No finings nor cold treatments are done resulting a wine with a prevision of a minimal evolution of 3 years.