After an initial thinning of the grapes after veraison, the manual harvest in crates allows for further careful selection. In the cellar, the grapes are disparate and gently pressed to allow a greater contact surface between the wine and the skins during the alcoholic fermentation, which takes place in steel vats at a controlled constant temperature until the sugars are completely exhausted.
At the end of this first phase, the wine is racked off to remove the coarser lees and left to rest on its noble lees, which, thanks also to the constant storage temperature, help the malolactic "fermentation" take place. Refines in 25HL oak barrels and, partly, in second passage barriques.
It is still refined in the bottle before being released on the market.
