This wine was vinified in modern clay pots, the successor to the traditional amphora. The grapes were macerated on their skins with the fermenting must for seven days, producing a rich golden-orange coloured must. Maceration, fermentation, which took place spontaneously with indigenous yeasts, and ageing all took place in modern clay spheres. Following a minimal intervention philosophy, the wine was vinified without additions and not under temperature controlled conditions. When fermentation was complete, it was aged for 30 months on its lees, without bâtonnage, in the same clay spheres in which it was fermented. The wine was bottled without fining.