Vinification: total destemming, placed in vats fror about three weeks of maceration with indigenous yeasts and punching down of cap. Juices are moved by gravity, soft pressing, fermented and matured for 1/3 in amphora, 1/3 in egg-shaped cement vats and 1/3 in old barrels. Racked, filtered and bottled during Spring 2023, with a pinch of sulphur.