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 15 days in order to give the wine its dark red 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. Three weeks later, a second fermentation process (known as “Malolactic fermentation”) starts in order to make the wine silkier and more elegant. The wine is then placed and aged in 228-liter oak barrels between 12 and 18 months. Before bottling, each vat is slightly filtered in order to guarantee the organic stability and conservation of the wine.