Harvested by hand in boxes, the grapes as soon as they arrive in the cellar are subjected to cryomaceration at a temperature of 5°C to obtain greater aromatic and structural extraction. Afterwards the grapes are softly pressed. The free-run must thus obtained is statically decanted

cold for at least 24 hours. The must is subjected to slow fermentation in stainless steel tanks at a strictly controlled temperature (12/14 °C) which lasts for approximately 15-20 days. The maturation continues in steel where a long series of battonage also takes place in order to obtain a balanced and delicately scented wine.