The 25-year-old vines are biodynamically farmed, trained in pergola and harvested by hand around into small bins around the end of September or early October. The fruit is destemmed and gently pressed; spontaneous fermentation takes place with native yeasts and without sulfur in concrete and steel tanks. Maceration last a week or less, with periodic manual punch-downs. The wine is aged in tank for about 3 months and then bottled without filtration and with a small amount of sulfur in February after the harvest.