This wine was made using natural vinification methods. The grapes underwent multiple sorting processes in the vineyard and cellar. Carbonic maceration took place for 10 to 15 days, in order to gently extract the complexity of aromas. This wine was vinified without the addition of sulphur and only minimal sulphur was added at bottling. Fermentation took place using wild yeasts that are naturally present on the grape skins, retaining the typicity of the terroir. The wine was then aged for several months in 600 litre oak barrels. The wine was bottled without filtration, resulting in a slightly cloudy style.