輕輕壓榨後，葡萄將在果皮上浸漬兩個半星期。 在敞口發酵槽中使用常溫年份進行發酵，然後轉移到已存放兩年的發酵槽中發酵兩個月，然後倒入已存放三年的橡木桶中直至裝瓶。成品酒的硫含量低於 30 ppm，裝瓶時未加襯裡且未過濾。 從採摘到裝瓶整個過程歷時26個月。
After a gentle pressing, the grapes are macerated on their skin for two and a half weeks. Fermented using ambient years in open top fermenters then moved to a two-year-old fuder for two months then racked into three-year-old barriques where it stays until bottling.
The finished wine has less than 30ppm of sulfur and is bottled unlined and unfiltered. The entire process is 26 months from picking to bottling.