Vinification: the grapes are harvested into crates with a capacity of about 20 kg and then poured directly into the press, where they are delicately and softly crushed. The must obtained is transferred to
temperature-controlled tanks where static decanting takes place, and then ferments in stainless steel tanks at a low temperature (16-18 °C). At the end of fermentation, the wine is kept in contact with the lees until spring. At this point the cuvée is made by combining wines of different origins. In spring, the wine undergoes a second fermentation, in the bottle, followed by a process of aging on the lees, in a cool, dark
environment.