After careful selection, the grapes are hand-picked in mid-October, placed in small cases and then left to dry naturally in large, dry, well-ventilated rooms.
This process imparts a higher concentration of sugars, glycerol and aromas.
Three months later, in the middle of winter, the grapes are softly pressed.
The fermentation process is long and slow as a result of the cold temperature and the maceration takes over a month.
The wine is then aged in medium-sized Slavonian oak casks where it continues the fermentation process for thirty months.
It then ages in the bottle for at least another eight months.
