From 25-40 year old vines planted various plots lower down on the slopes on alluvial soil and sand. Hand harvested, whole bunch pressed with a few hours of skin contact in pneumatic press Natural ferment takes place in mix of older large format cask (500-5000L) and stainless steel followed by around 3 months on full lees with no battonage.

The meticulous crafting of this wine begins with a 100% hand harvest, eschewing destemming to preserve the grape's integrity. Employing an airbag press, the grapes undergo a gentle extraction with one to four hours of skin contact. The fermentation process unfolds in a symphony of casks and stainless-steel tanks, boasting capacities ranging from 500 to 5,000 liters, meticulously selected based on batch quality.