Pneumatic pressing at 1.6 bar. Strict racking for about 24 hours to keep only the finest lees, then the must is put into barrels with possible chaptalization before alcoholic fermentation so that the wood intake is as fine as possible. Aging 100% in barrels with about 20% new oak. Malolactic fermentation. Aging for about 10 to 11 months to obtain freshness and balance.
Tight filtration to keep a nice clarity and shine.