Manual harvest takes place a few days before full ripening aiming at a good balance between acidity and sugar. Grapes are collected into 15 kg cases and then they undergo 24 hours cold maceration in order to foster the transfer of aromas from the skin to the pulp.  Destemming and soft pressing precede must cleaning through static decanting. Alcoholic fermentation starts at a temperature of 14°C thanks to selected yeasts. The wine then ages into inox tanks until the month of February, when bottling takes place. About 30 days later the wine is put in the market