Traditional vinification and cultivation method. The grapes are harvested manually and then placed into vats. The skin and the juice of the grapes will be allowed to macerate together for 10 days in order to give the wine its reddish colour. The naturally present yeast on the grapes will start the alcoholic fermentation process and the juice and berries are gradually pressed by a pneumatic press. Two weeks later, a second fermentation process (known as “Malolactic fermentation”) starts in order to make the wine silkier and more elegant. Temperature controls are conducted throughout the fermentation processes in order to guarantee persistence of the aromas and colour. Two to three months after the malolactic fermentation process, the wine is racked in order to start maturing. Before bottling, each vat is filtered in order to guarantee the organic stability and conservation of the wine.