Viticulture based on organic farming and principles respectful to the environment allows a spontaneous and balanced production with low yields per hectare. Grapes are all hand-harvested and carefully selected. Spontaneous fermentation occurs in 10 hl oak vats with a frequent and gentle manual "pigeage," enabling long macerations and slow release of only fully ripe and noble tannins. Malolactic fermentation took place in 40 hL oak casks, where the aging continued for 30 months. The wine was bottled on the 9th of July 2020.