100% hand-harvested selectively, in 10kg crates.
The grapes were initially chilled beforehand to 0°C, then just destemmed, without crushing the berries.
Fermented in stainless steel vats at low temperatures of 13-15°C on wild indigenous yeasts only. After which followed a long maceration period for 9 months with no batonnage and no contact with oxygen.
Only the racked wine was drained and bottled directly to the bottle, without stabilization and filtration.