The grapes are harvested by hand in October and are destemmed and crushed. The crushed grapes undergo
fermentation/maceration for 14/16 days at a
temperature of 26/28° C; then the wine is drawn from
the marc. Alcoholic and malolactic fermentation is
concluded inside steel vats. After remaining in contact with
the grape skins for a couple of months, the wine is cleared,
cold-stabilized and bottled. After bottling it is allowed to
age a couple of months.