Certified organic and biodynamic. Harvest is by hand, yields are kept low at around 4 tons/hectare. Pressing into the tub. Maceration for 7–15 days. Fermentation occurs naturally in stainless steel at around 24-26 degrees Celsius. Bleeding off 15–20% to increase concentration. Matured in stainless for 6 months. 2 months in bottle prior to release.