The production is always in small vessels (micro vinification), in open-top French oak tanks. In these, manual management of the cap is conducted to enhance aroma, color, and especially structural extraction. Pre-fermentative maceration at 10°C for 48 hours, followed by fermentation at 25°C. The entire volume is matured in first and second-use oak barrels for 16-24 months, where malolactic fermentation occurs. The result is a complex wine, with great structure, suitable for aging over several years.