Vinification: the grapes are collected in 20 kg baskets. 50% of the grapes are de-stemmed, crushed and submitted to a cold maceration for 24 hours at a temperature of 10 °C. At the end of the maceration grapes are softly pressed. At the same time the residual 50% of the grapes are directly put into the presses prior to crushing. The first juice (the “flower”) is then separated from the skins through a gentle pressing. The most obtained from these two vinification methods 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,  static decantation and decanting of the must is previously completed. Once the fermentation is finished, the wine obtained from cryomaceration is then put together with the one obtained with traditional method and 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.