All grapes are hand-harvested and meticulously sorted after destemming to ensure only the finest fruit is used. The grapes are then transferred by gravity into 600-liter oak barrels and egg-shaped fermenters for fermentation. The extraction process isentirely natural, avoiding the use of pumps. Instead, manual punch-downs are performed over 6 to 10 days to gently extract flavors and tannins. Maceration lasts 3 to 4 weeks, followed by aging in 600-liter and 225-liter French oak barrels for 12 to 16 months, allowing the wine to develop its full complexity and depth. With an annual production of only around 2,000 bottles, each bottle is individually numbered to ensure uniqueness and traceability.