The harvest of the healthiest grapes takes place at the end of September. Put into 5 kg cases, taking care of the spacing between the bunches, grapes are then undergoing natural drying process for about two months with constant monitoring of temperature and humidity conditions. Afterwards, the grapes are destemmed and pressed, paying close attention to the integrity of the grape in order to get ready for a long-lasting fermentation of the must, together with the skins, into inox tanks.   

Fermentation is blocked before its natural end in order to keep some residual sugars making this wine sweet.

Once fermentation is complete, the skins are separated from the wine which then ages into wooden barriques for at least 24 months before bottling.