The farming is certified-organic and in conversion to biodynamics. the yield is kept to 35-40 hl/ha. The bunches are hand-harvested and mainly destemmed but with up to 20% directly pressed as whole clusters. The juice ferments at cool temperatures with indigenous yeasts in cement tanks with around 20 days of maceration. The wine is aged in a combination of 225-liter and 500-liter French oak barrels as well as a 50-hectoliter tronconique cask for about a year; bottling is without fining or filtering. Sulfur is minimally applied after harvest and before bottling.