The grapes are harvested by hand, selected on a vibrating sorting table, immediately crushed and destemmed in conditions of temperatures below 18 ° C and subjected to a short-lasting soft pressing. The must obtained remains for 48 hours in decantation at a temperature of 4 ° C, then it is decanted, deprived of the lees and allowed to ferment at a controlled temperature between 17 and 18 ° C. After the fermentation phase, the wine is stored for 3 months on the fine lees in steel tanks at a controlled temperature of around 10 ° C. This is followed by the protein and tartaric stabilization operations and the bottling, carried out about 5 months after the harvest in order not to lose the richness and aromatic fragrance gained in vinification.