The grapes are harvested by hand with the right acid-sugar balance, in boxes weighing 15 kg.

After a 24-hour cold maceration in a cold room at 10°C in order to transfer all the aromatic content from the skin to the pulp, the grapes are destemmed and placed in steel tanks, enabling the contact between the skins and the must for approximately 10 hours. We then proceed with the separation of the must from the skins and the cleaning by natural static decantation. The alcoholic fermentation starts at a temperature of 16° C thanks to selected yeasts and it goes on at a controlled temperature of 16-18° C, to make the aromas more complex, intense and persistent.

Ageing in stainless steel tanks only.

Bottling around the month of February