The grapes are harvested at perfect maturity, in order to express the optimal potential of the grape variety. A meticulous sorting of the harvest is carried out when picking and receiving the grapes. The work of the grapes takes place under neutral gas in order to minimize the risks of must oxidation. The grapes are destemmed, cooled to 8 ° C and sent to the press to extract the must. Particular attention is paid to pressing in order to keep only the first, most qualitative juices. The juices are then settled more or less according to the desired aromatic profile. Fermentation lasts between 15 and more than 30 days depending on the degree of clarification and the temperature applied. Part of the wine is vinified and then aged in 225 liter Bordeaux barrels for around 4 months, while the rest is vinified in stainless steel vats thermo-regulated at low temperature, in order to preserve the freshness and the integrity of the aromas. The particularity of this grape variety lies in the nobility of its aromas and the delicacy of its wines. Finally, after a light fining, the bottling takes place quite early in order to preserve the fresh and fruity character of the wines.