JS 97-98, WE 94-96, RP 96-98+
Harvesting: At optimal phenolic ripeness, by hand, in low-capacity, open trays.
Sorting: By hand and machine on 4 tables.
Winemaking process: Pre-fermentary cold-maceration for 2 to 4 days, vatted for 14 to 28 days.
Vat room: 22 concrete tanks, fully temperature-controlled.
Selection: Vertical wine press and separate ageing of press wine .