Vinification: the fermentation is traditional, carried out for an average of 15 days in stainless steel vats at a controlled temperature (28-30 °C) with a floating cap and frequent pumping over of the must. The must is then left on the skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation get underway.

Ageing: it varies according to the characteristics of the vintage, but is never less than 62 months, which at least the first 36 months take place into wood barrels.