Vinification: The grapes are pressed softly and the must obtained is put in Inox tanks at a temperature of 10°C so as to achieve a natural clarification.

Subsequently, a part of the wine is poured into barriques of 2° insertion, where the alcoholic fermentation takes place and in part also the malolactic one, with selected yeast and in a thermo conditioned environment. After ageing for about 3 months in barrique, the wine is poured in Inox tanks at a controlled temperature, where it goes through the fining process until the next stage: bottling.