Vinification and ageing:
|the grapes are harvested early in the morning at a temperature not exceeding 10°C, then macerated for 24 hours in the press at a temperature of 6°C and then pressed at a maximum pressure of 0.6 bar in an inert atmosphere. The must is placed in a stainless steel tank where the selected yeasts are inoculated and fermentation begins at a low temperature. After 48 hours the fermenting mass is transferred to 10 hl wooden barrels, where the alcoholic fermentation takes place at cellar temperature (18°C). Finally, after the wine has finished developing the sugars, it is left to rest with periodic battonage every 20 days until September. In September the wine is transferred to steel tanks where it is cold clarified and then bottled.