The grapes are harvested early and by hand to enhance the expression of the terroir. The grapes are pressed directly from the whole crop in a 30 hL closed cage pneumatic press and the moderate settling process lasts from 12 to 36 hours at very low temperature (6°C). The juice is vinified in concrete tulip-shaped vats (egg-shaped vats), creating a gravitational movement "vortex phenomenon" and allowing the fine lees to remain in suspension to develop the aromatic potential. 80% of the blend is fermented in vats between 15°C and 18°C and then matured on the total lees without malolactic fermentation. And 20% of the blend is fermented in 300L new barrels and then stirred moderately until the end of December.