Vinification: The floating cap fermentation is traditional-style, performed in stainless steel vats for an average of 8-10 days at a controlled temperature (30-31°C), with frequent pumping over of the must. The must then stays on the skins for several days to optimise the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.

Aromatization: Tradition dating back to the end of the 1800s has it that an alcoholic infusion of herbs and spices with a cinchona bark base would be added to the wine to increase its capacity to withstand the test of time and to promote it as a medicinal drink. More than twenty herbs and cinchona bark are left to steep in alcohol, divided into three groups according to the aroma to be extracted. After macerating for around three months, the infusions are brought together and matured for 6 months in oak barrels to obtain the right balance. The extracts are then added to the wine, along with alcohol and sugar.