Vinification: the grapes are taken to the winery in boxes, and immediately undergo soft pressing, with separation of the free-run juice from the skins. The must is then transferred into heat-conditioned stainless steel tanks, where – after chilling and static racking – it ferments at a low temperature (18 °C). At the end of the fermentation, the wine is stored at a temperature of 5 °C to avoid the malolactic fermentation.

Ageing: the wine refines in steel for 4-5 months at a low temperature, left on its fine lees to increase its aromatic complexity and fullness on the palate. Then, after cold stabilization, it is bottled before the summer.