Soft pressing of the grapes and transfer in stainless steel tanks for a brief maceration in contact with the skins at controlled temperature (5/8 hours), racking of the must and continuation of the fermentation at controlled temperature (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