The vines allow grapes to flourish, which are picked by hand in November as a late harvest. The exposed location of the vineyard guarantees the harvesting of truly fully ripe and healthy grapes. For vinification, the grapes must first be destemmed and then gently pressed. The subsequent fermentation takes place at a controlled temperature of 25ºC to 33ºC over a period of 12 days, during which the must is circulated daily. After the malolactic fermentation has been completed, the wine is aged for 19 months in 550 liter barrels (double barriques) of French oak. Bottled, this noble plant matures in deep cellars for another one and a half years before it goes on sale. A wine full of fruit, underpinned by velvety tannins and with its great structure and elegance guarantees excellent aging qualities.