Pruning technique is single Guyot with 8 to 10 buds per shoot. Green harvesting lowers the yield by around 30%. Upon harvest, the grapes are briefly kept in a cold storage and then gently crushed into stainless steel temperature control tanks and soaked for 24-36 hours; After racking and cold decantation the must is put in French oak barrels, up to 15% new wood, for fermentation. Aged on lees (with stirring) for 6-8 months. After 9-10 months the wine is blended in stainless steel vats, bottled and aged for 6 months.