The freshly picked grapes arrive in the cellar and are quickly de-stemmed and softly pressed to extract only the most noble and aromatic fractions from the peel and the outer area of the grape. Fermentation, at controlled temperature at around 13-14 ° C, takes place in refrigerated steel tanks. To best extract all the characteristic aromas of the grape.
The wine is placed in steel tanks for at least 4 months. Complete its aging in fine bottles for at least 3 months.