The grapes are harvested by hand at night during the second week of September. After the night harvest and before sunrise, the grapes are transported to our cellar in small crates, preserving their freshness and the low temperature of the night. This is followed by their separation from the stems, as they are concentrated in stainless steel tanks for skin contact. They remain there, with the aid of refrigeration, for about 10 days, in order to start alcoholic fermentation by the indigenous wild yeasts found on the fruit and in the vineyard. During this period, every 24 hours, 10% of the fermented grape must is collected from the bottom of the tank as it is transferred to the fermentation tank to separate it from the grapes, while 10% of the freshly harvested grapes are added to the top of the tank. After fermentation is complete, the fresh wine remains for 10 months with the fine lees, using the “batonnage” method.