The grapes are hand-harvested in small baskets and de-stemmed before being put in the amphora for the alcoholic fermentation. This lasts approximately 20 days after which time, the wine is pressed and returned to the amphora for the malo-lactic fermentation. After the malo, there is one racking and the wine returns to the amphora for ageing on its fine lees until bottling. The wine is bottled without fining nor filtration.