Manual harvesting is carried out when the berries reach full maturity. After soft pressing, the must undergo an 8-day pre-fermentation cold maceration. The must is then fermented in cement and stainless steel tanks at a controlled temperature of 15-20°C.
Varieties are individually aged for 3 months on the lees in stainless steel tanks, and then blended. The wine is double filtered and bottled.
The wine has a straw-golden color. The taste of the wine is soft, clean, with fruity-mineral accents and fine acidity in a balanced aftertaste. The wine intrigues with a clean, fresh aroma, in which notes of peach, grapefruit and lemon are harmoniously complemented by nuances of herbs, honeysuckle and white flowers.