Planted in soil characterized by schist and granite, the grapes are grown using an integrated production system, having been harvested according to their perfect state of ripeness. Harvesting is done manually, in 20kg boxes, and at night, allowing for more careful selection and better preserving the aromas.

At the winery, after the first pressing, the grapes were macerated for six days before being pressed again. The must was cold-settled without additives, allowing for spontaneous alcoholic fermentation. There was minimal intervention throughout the process, and the sulfur content was low.