The best grapes are selected from the oldest plants, the most mature and sparse ones; if necessary, the plant is relieved of its load with a thinning. They are left to mature in the vineyard for a few more weeks and are then hand-picked and vinified with only de- stemming, no pressing. Fermentation takes place spontaneously, in steel tanks, in contact with all the skins. The wine was then left to macerate and mature for a long period, almost until bottling, which takes place without any type of treatment or filtration. A long refinement in the bottle follows.