The grapes are picked by hand in the early morning hours usually around early September. A light crushing is done by foot to kick start fermentation which occurs in amphora for 20 days. No commercial yeasts, enzymes, or other additives are added during the winemaking process. After fermentation is complete, the wine is aged in amphora for 6 months before bottling. A small amount of sulfur is added at bottling. The wine is bottled unfined and unfiltered.
