The grapes arrive in the cellar in small boxes carried whole to the press. Here, under cold inert atmosphere conditions, they are mashed up to 0.25 atm, obtaining an excellent flower. The subsequent static decantation allows us to inseminate selected yeasts on limpid must. The controlled fermentation at 16°C is then, prolonged by keeping the wine in aging on the fermentation lees for about 40 days by continuously stirring the bottom. After that, it is left to mature in steel tanks for about 2 and a half months. The subsequent blend between the 2 varieties and a further refinement of 3 months in small concrete tanks completes the maturation and natural stabilisation of Samas wine, which is not filtered nor clarified.