At the winery, the grapes are first destemmed and then gently pressed. The resulting must is transferred to the fermentation tanks.

Fermentation takes place over several days in stainless steel tanks, in a process known as tumultuous fermentation, with continuous temperature control.

The harvest begins in mid-October and is carried out in stages. Only grape bunches in perfect condition are selected. The resulting wines have an alcohol content between 9 and 9.5 degrees.