The vines are grown with a minimal use of chemical protection and green harvesting is done in July, which limits the yield and, thus, leaves only the best grapes. The grapes are picked by hand on three occasions, depending on the ripeness of the grapes, and placed in shallow 9 kg grape crates, then cooled and sent for processing. Cold maceration lasts 24 hours, while alcoholic fermentation is carried out for each individual harvest in pro chrome tanks under controlled temperature. After fermentation, the wine is blended and left on fine lees for 6 months. Malolactic fermentation is not performed.
Serving temperature: 8-10°C