Vinification: the three varieties are harvested in different periods, when the grapes are rich in acidity and fruity aromas. The grapes are de-stemmed, crushed and sent to fermentation tanks, where a cold maceration occurs at a temperature of 10° C for 24 hours. Upon the maceration, a soft pressing of the skins and a subsequent settling of the must is made, then the wine is kept cold for additional 24 hours. Therefore, the must is left to ferment at a maximum temperature of 18° C. After the fermentation of the three wines, the assembly is carried out.

Aging: The wine is left on lees for a period of three months at a temperature of 5° C to inhibit malolactic fermentation. The bottling is done in late winter. The rosé wine should be consumed within two years.