Vinification
In horizontal roto-fermenters for about 6/8 days, with skins, followed by completion of alcoholic fermentation in stainless steel tanks for about 10/15 days. and malolactic fermentation in steel tanks.
Aging
In French barriques, 20% new and 80% already used for 24 months; bottling in July the year before release for sale; sale in March of the fourth year after harvesting.