The ripe grapes are harvested manually and vinified with crushing and soft pressing, using the technique of semi-reduction (absence and/or low oxygen content). The clarity of the must is obtained by cold stabilization for 24 hours. Fermentation takes place at 16-18 °C at controlled temperature, with the help of refrigeration technology. This is to keep all the varietal aromatic fragrance. Aging until January/February in thermo-conditioned containers.