Picking is made by hand, then grapes are transported into boxes in order to get a full and undamaged grape during transport.

As soon as the white grapes arrive in the winery, they are crushed then pressed..

Must is cellared in oak barrels for alcoholic fermentation which last between one to eight months.

Red grapes are pre-crushed and/or 90% destemed, and then are fermented in wooden vats between 7 to 21 days, with puching of the cap and pumping over.

Maturing last twelve to eighteen months in oak casks with a racking this precedes bottling.