Soft pressing of the grapes and separation of the must from the skins, racking in stainless steel tanks and refrigeration for 12/24 hours to allow natural decantation in the must. White vinification at controlled temperature (about 16/20° C) for about 3 weeks.
Refrigeration at -4°C for 15 days to carry out tartaric stabilization.
Bottled in the spring following the harvest with the addition of sugar and yeast