The grapes are harvested early to retain acidity, crushed and destemmed, then subjected to a short cold rest and after 36 hours fermentation starts at a low temperature. After fermentation the wine is placed in stainless steel tanks outside the cellar to sit through the winter as a natural stabilization for the maturing wine. It's bottled in the spring and the double fermentation begins. It rests on its fine lees for about 90 months before disgorging.