IN THE VINEYARD: Little use of chemistry, preferably using cover products to combat the main ampelopathies of the vine, mowing of weeds, no irrigation and no fertilization. HARVEST: Withering of the grapes on the vine, harvested by hand in plastic crates with careful selection of the bunches, transport by truck with isothermal box. IN THE CELLAR: Destemming by hand, sorting table, soft pressing of the grapes, maceration in 600 lt French oak barrels, must skins contact for two weeks, temperature control of the marc cap (Max T. 23-25 ? C) , 4 hand punching down per day. After racking 24 hours in steel to remove the coarser lees and immediately in French oak barriques. Pressing of the pomace with vertical hydraulic press with stainless steel cage. Daily batonnage until the first racking. After about 9 months of aging in wood, the wine without the aid of clarifiers and without tartaric precipitations is bottled and after about 9 months of aging it is released for consumption.