Fermentation always starts naturally and spontaneously. The grapes will always ferment in wooden vats with indigenous yeasts and no temperature control. Maceration times can vary, up to two or three weeks. The total time that this wine spends in oak is 24 months, of which 18 are spent in new French-oak casks and the rest in oak vats. After ageing there is light fining of the wine using fresh egg whites.