After selecting the clusters and destemming, the grapes are taken to a pneumatic press, where the first must is obtained. It is then transferred to a stainless steel tank, where natural cold settling clarifies it. The clean must ferments for 15 days at 16–18 °C with selected yeasts. Once alcoholic fermentation is complete, the wine is racked and left in contact with its fine lees for a few months, gaining roundness on the palate and subtle fruity aromas.