The grapes are de-stemmed and transferred to the tank where maceration of 24 hours takes place. The skins are then separated from the juice and softly pressed, before our indigenous yeasts take over and lead the fermentation process in clay amphoras.
The wine rests into the amphoras for a period of three years where refines on the lees thanks also to batonnage practices. The wine has been bottled in the beginning of 2021 and has refined for others six months into the bottle before the release.