We take advantage of one of the characteristic qualities of the Oseleta grape - its noteworthy capacity to be left on the vine even after the normal time of harvest - in order to carry out a late harvest which gives the wine greater concentration, roundess and a higher level of alcohol. The grapes are vinified separately, the Corvina having also been allowed to overripen for a brief period in wooden crates after the harvest. The destalked grapes are fermented at controlled temperatures, using selected yeasts. After the malolactic fermentation the wine is aged in high toast, new Allier oak barrels. Then follow 6 months in the bottle.