After selecting the clusters and destemming, the grapes are sent to a pneumatic press, where the first must is obtained at low pressure. The must is then transferred to a stainless steel tank, where it clarifies naturally through cold settling. Fermentation of the clean must takes place in stainless steel for 20 days at 16–18°C with selected yeasts. Once alcoholic fermentation is complete, the wine is racked and kept in contact with its fine lees for three months, developing roundness on the palate and subtle fruity aromas.