The company philosophy tries to mix the fineness and greatness of these two variety of vines. Vinification takes place in barrels of 12 and 30hl, made by old oak and acacia wood, due to the fact that the maison prefers the micro-oxygenation over the tannin released by the wood itself. Most vigorous wines, affected by malolactic fermentation, are obtained using vin de reserve, through solera process.