The varieties and plots are harvested and vinified separately to respect the uniqueness of each vineyard.
Harvesting is done by hand with a first selection of grapes in the vineyards as soon as the ideal maturity has been reached.
The grapes arrive at the winery in 15-kilogram boxes and are cooled in a cold chamber prior to sorting.
After destemming, the berries are gravity transferred to vats with varying capacities for the beginning of alcoholic fermentation using native yeasts.
Ageing occurs in French and American oak barrels also of varying capacities, which are 30 percent renewed each year.