The winery occupies an area of 2,000 square metres, distributed into different modular buildings surrounding a spacious central courtyard. In the centre of the winery lies the fermentation area with the capacity to produce 80,000 kilograms of grapes in 8.000-kilogram stainless steel vats. The grapes are gravity transferred to begin fermentation which occurs spontaneously using native yeast.

The average aging period is 18 months with 100% produced in French oak barrels from different coopers. The 27-millimetre-thick staves are dried naturally over a period of 24-36 months.