Vinification: the grapes are delivered in small 20-kg crates with holes in them to facilitate aeration of the grapes. They are immediately softly pressed to avoid the breakdown of the skins and the must obtained is stored in a steel tank at a temperature of about 8/10°C to allow static decantation and, subsequently, the removal of the coarser parts. After about 24 hours, the must is racked and brought to a temperature of 16/18°C; the alcoholic fermentation process, which uses indigenous yeasts, is naturally triggered within a few hours Upon completion of fermentation, the wine is racked and stored at a temperature of 5/6°C.

Ageing: in stainless steel on its own fine lees which are regularly stirred into suspension until the following spring. The wine is then bottled and is released onto the market a couple of months later.