Grapes are pressed in mid October. The fermentation occurs spontaneously, at room temperature, using selected yeasts. The wine is racked after 10 days with a residual sugar of 15 g/l. After another 12 days it is decanted, leaving the sediment. The fermentation on yeasts is terminated in steel vats followed by the maiolactic fermentation. Bottled in April after being decanted and clarified.