Fermentation and long extraction (18-23 days) in stainless steel tanks with controlled temperature. Aging in small (228 L) French oak barrels for 12 to 18 months. Bottling without filtration.
After bottling, it remains in the estate's cellar (controlled temperature and humidity conditions) for at least one and a half years before being released to the market.
It is recommended to be consumed at 16-18°C and has a lifespan of 15 to 20 years.