Some 30% of the grapes of severe maturity are harvested by hand and put into crates, then fermented with the best modern techniques and bottled in the company winery. The vinification techniques make use of modern processes using thermo controlled equipment mainly for the fermentation, and filtration is conducted with equipment that does not alter the organic characteristics of the product. The aging of the wine takes place in automatically controlled environments. The bottling step is performed with semi-automatic equipment with the input of nitrogen to prevent deterioration over time in the finished product.