A sustainable approach to viticulture, with full respect for the environment and no use of chemical fertilisers, insecticides or herbicides. High-quality grapes are achieved through careful vineyard work, including green pruning, removal of secondary shoots and topping, among other practices. Hand-harvested into 20 kg crates, with careful grape selection. Total destemming and gentle pressing, with natural settling over 48 hours. Fermentation in stainless steel tanks at 16 °C, with careful stirring of the fine lees.