Hand-picked grapes in ten days. Overnight chilled grapes, spread, mashed and cold macerated for a couple of hours. After pressing, the juice is clarified by means of cooling and settling. Clear must was poured and fermented in stainless steel tanks at temperatures of 8 to 20 ° C. There are musts from every vineyard vinified separately. Part of the must was fermented and matured in used barrels made of French oak. The wine was ripening on dead yeasts without sulfur for four months. The wine was then blended and prepared for bottling.