The vines have a 4,500 plants per hectare and are found at an average height of 300m above sea level. With the pre-harvesting at the end of August, each plant produced a maximum of 1kg of grapes, therefore 4500kg of grapes per hectare, with a result of 30 hl per hectare. The grapes are collected by hand, the stalks taken off, crushed and sent into the wine-making vats.
Each variety is made separately.
On the first day of fermentation the wine undergoes a light draining of 10-20%, so as to collect half a litre of wine from each kg of grape, to higher the level of concentration.
The maceration of the skins comes after 22 days at a controlled temperature of 28° in steel vats.The alcoholic fermentation lasts on average 10 days. Immediately after this the wine is put in new Alliers oak barrels; at the first stage before bottling, which comes after the malolactic fermentation, around November, the four varieties are assembled. The maturation in the barrels lasts 18 months; after which it is filtered and bottled.
Il Borro remains in the cellar for another 8 months for a last refining before being put on the market.