Throughout the ripening period, bunches of syrah remain protected from the sun thanks to the surrounding leaves: it slowes down the phenolic ripening. Grapes are immediately pressed once harvested, taking care to select only the first pressing. Must and skin are kept in contact for less than 2 hours, to get the unique wished colour of the rosato. To pevent malolactic fermentation to take place in order to keep the scents from grapes and alcoholic fermentation unaltered, the wine is kept at cool temperature . Bottling is carried out in the
first months of the year following the harvest.