From 0.2 hectares of century-old vineyards located in the upper area of the area, facing south with sandy soils and steep slopes.

 Manual harvest. Upon arrival at the winery, 100% of the whole grape is deposited in open 500-litre barrels. Fermentation takes place naturally without adding yeast and without temperature control. The wine macerates inside the barrels for 60 days, in which the only job is to wet the hat once a day by gravity, without the intervention of pumps. Racking and pressing of the wine to let it rest for one or two months. 12 months in used 225 liter barrels.