Vinification: The grapes are directly put into the presses prior to crushing. The juice (the “flower”) is then separated from the skins through a gentle pressing. The most obtained is kept in stainless steel tanks at controlled temperature, where the fermentation is carried out at low temperature of 18-20 °C, provided a refrigeration and static decantation of the must is previously completed. Once the fermentation is finished, the wine is stored at 5 °C in order to prevent the malolactic fermentation to take place.

Ageing: the wine is kept in steel tanks for 4-5 months at low temperature and on the finest dregs in order to improve the aromatic content and the “volume” of the wine. The wine is subject to cold stabilisation process and bottled before summer.