Hand-harvested at optimal ripeness, the grapes undergo pneumatic pressing upon arrival at the cellar. After light static settling, 70% of the juice is vinified in new barrels, while the remainder is fermented in stainless steel tanks. Malolactic fermentation occurs at controlled temperatures to preserve freshness and aroma integrity. The wine is aged in barrels for 7 to 8 months—until the spring equinox—with regular lees stirring.