Vinification: the fermentation is traditional: medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31° C). The must then stays in contact with the skins for further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.

Ageing: one year in barriques from Allier and one year in oak casks still from Allier (2.000 lt). After a soft clarification, the wine is bottled for a further period of maturation in the bottle, the lenght depends from the characteristics of the vintages, but never less than 12 months.

Shelf-life: The wine will reach its peak 8-10 years after the harvest, but its life can vary considerably depending on the vintage.