Careful selection and sorting of the grapes is done in the vineyard
Wine is fermented and aged in wood tanks with a minimum 2/3 of the stems, depending on the vintage
The wine stays in tank for 10-12 days, so as to add extra skin tannins and just a little tannin from the seeds and stems
After alcoholic fermentation, the wine and must are separated and the must is pressed
The pressed must is tasted separately and sometimes blended back into the wine
The wine is raised for 10-12 months depending on the vintage