Mechanical harvesting is carried out at night to protect the grape variety's aromatic precursors. The grapes are pressed without sulfiting. Cold settling with bio-protection yeasts is performed for 8 hours. Clarification is done earlier than in the traditional process. We deliberately leave a certain amount of lees in the must, as this provides a support for the indigenous yeasts and contains aromatic and structural compounds. Fermentation with indigenous yeasts lasts for nearly 6 weeks, and about 15% of the blend undergoes malolactic fermentation. After fermentation in stainless steel tanks, we proceed with aging on lees for 4 to 6 months.