Grapes are carefully selected, destemmed and gently pressed. The obtained must is clarified by cold static decanting and selected yeasts are added. Fermentation takes place at a temperature of 14-16 degrees C for about fourteen days. When fermentation is complete, the wine remains on the fine lees for about 45 days. WIne is bottled in the Spring. In perfect storage conditions, it can be aged for a further period of 2 years from bottling date.