The grapes are harvested by hand towards the end of
August. After the grapes are lightly crushed, static
decantation of the must and primary fermentation at
18/19°C in contact with selected yeasts follow. The thus
obtained wine remains in contact with the grape skins for
a couple of weeks and then undergoes filtration and
tartaric stabilization. After bottling, the wine is allowed to
age a couple of months.