Harvests are collated from select vines planted to a mixture of clay and stony soils. Good exposure to sunlight in the lee of the southern Alps is essential to keeping the fruit healthy and well ventilated, achieving optimal ripening. Grapes are destemmed into small fermenting vats, retaining as many whole berries as possible. Several days of cold settling are followed by a wild indigenous yeast vinification. The fermenting caps are submerged twice daily for optimal extractions. Upon completion, components are held on skins for several weeks, infusing complexity and enhancing textures, before transfer into a selection of Burgundian coopered French oak barriques for malolactic and a year's maturation.