All grapes come from Gualtallary, at an altitude of 1,400 meters above sea level, where barren soils with a high proportion of stones and calcium carbonate predominate. Before fermentation, the skins undergo a five-day maceration. Winemaking follows a gentle process, with fermentation taking place at low temperatures between 14°C and 16°C using indigenous yeasts in concrete eggs. The wine is then aged for eight months in concrete eggs.