The grapes come from young vineyards, up to 12 years old, cultivated in clayey and sandy-loam soils with slope, at an altitude of 250-350 meters.
Pre-fermentation maceration for 24 hours at low temperature (8-10°C), controlled slow fermentation, and aging with the wine lees for about 6 months, followed by bottling.
Each grape variety is vinified separately, then blended together and aged in a tank with the fine lees for another approximately 6 months.