在15 公斤穿孔箱人手採摘 。經過24 小時去莖、去皮和去核。之後，在5000, 3000 和 1200 升木桶輕壓和酒精發酵。只使用本土酵母，沒有倒灌或移動貨架。酒在木中，在酒糟上陳釀11 個月。
Manual harvesting in 15 kg perforated boxes. Destemming, vatting with skins and pips for 24 hours. Afterwards, light pressing and alcoholic fermentation in 5000, 3000 and 1200 litre wooden vats. We use only indigenous yeasts. There is no pumping over or racking. The wine ages in the wood, on its lees for 11 months.
