In order to optimize the influence of terroir the vineyard is managed according to organic principles and is dry-farmed. Vine age is 33 years. The grapes were all hand-picked and whole- bunch pressed. The resulting juice was fermented, using ambient yeast, in old oak barrels and then left on the lees to mature for 10 months. Full malolactic fermentation occurred. A small addition of Sulphur dioxide was made before bottling.
The wine was subjected to minimal stabilization and filtration, and therefore a slight, natural and harmless deposit might occur in the bottle over time.