The grapes are de-stemmed but not crushed, then the must macerates on the skins in cement vats without the addition of any SO2. The length of maceration depends on the characteristics of the must; it can last from three to twenty days. Lengthier macerations are not part of their local culture. The wine is always drawn off by hand in order not to harm the skins. The wine then continues its journey in small cement vats until bottling, which comes usually two to three years later.