Hand harvested in small baskets, the grapes are then de-stemmed and crushed. The must is put (skins and all) into the amphora where the juice remains in contact with the skins for about 20 days. The fermenting must is then pressed and the wine is returned to the amphora where the alcoholic fermentation will last for approximately 120 days. The wine is then racked and returned to the amphora for the malo-lactic fermentation and ageing on fine lees. The wine is bottled without fining and filtration.