The grapes are harvested by hand in September and are lightly crushed. The grape skins undergo cold maceration and the must undergoes static decantation. Primary fermentation takes place inside steel vats at 18/19°C with the help of selected yeasts. The thus obtained wine remains in contact with the grape skins for a couple of weeks and then is subjected to filtration and tartaric stabilization. After bottling, the wine is allowed to age a couple of months.