Manual harvesting in the end of September, then the grapes are dried in plateaux till the end of February, to increase the percentage of aromas bur also of phenolic compounds. After that the vinification is in steel tanks in controlled temperature for at last one week and the must start to ferment. Twice in a day pumping over and delastage in the middle of the fermentation process. After that the drawn off and the wine, not filtered, is racked six times and then placed in oak barrels of 30 hl for 36 months and then barriques of second passage. This wine will be bottled four fine years after the harvest.