This wine is the result of a noteworthy vintage, thanks to its favourable climatic conditions. At the beginning of October, the grapes are rigorously selected in the vineyard, hand-picked and placed in small boxes. Only the best bunches are then put on traditional wooden trellis in large and air-conditioned dry lofts. During this drying process that lasts about four months, a series of biochemical transformations take place until the grapes’ ideal dryness degree is reached. A further careful selection of the best bunches takes place. Afterwards a soft pressing is started, followed by the maceration and alcoholic fermentation that allow the right structure and alcohol content to be reached. Then the wine ages for about six years in small and mediumsized barrels. Finally, after bottling, the wine matures in the bottle for at least six months.