Grapes are protected against oxidation by SO2 and CO2 from offloading to pressing. Only free run juice are used for the Lavo range, the juice are floated and racked, only selected yeast are used for fermentation at 16 degreasa celsius.

After two to three days of fermentation, the wine is racked to 300 lit French and American oak barrels where fermentation was finished and the wine was left on the leese for six months before bottling.