After selective manual harvesting in several passes, the grape processing, which has been typical of our winery for over 70 years, followed using only gravity. The standing time of the destemmed mash of 24 hours to release more aromas and minerality from the berry skins, the aging in stainless steel tanks, the avoidance of chaptalisation, wine fining or sweetening, the long storage on the yeast for more stability, complexity and development potential, indispensable for our wine style. The late, very gentle bottling is the last step in our accompaniment to an expressive wine that is as genuine as possible, stamped with its origin and typical of the vintage.