The vineyard has an extension of 2.500 sqm on a single plot, at an altitude of 800 m. The harvest is at the beginning of October, when the grapes are very ripe. They are placed in little plastic boxes, put on a dehumidified room at a constant temperature for 60/70 days to carry out the extra ripening (about 400/420 g/l of sugar).
Then, we continue with crushing and a fast maceration of 24/36 hours at low temperature. The product is pressed and it starts a slow fermentation in a steel tank (about 25/30 days). At the end of the fermentation, the wine is put to ripen for 5 months. During summer, the wine is filtered and bottled. At the beginning of October is put on sale.