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 selection on a sorting table. Fully destemmed and gently pressed, followed by natural settling over 48 hours. Fermentation in stainless steel at 16 °C with fine-lees stirring. Aged in stainless steel until August, followed by bottling after fining and light filtration.