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The grapes are manually harvested between  mid-August and the  beginning of September from a single vineyard and they are put into cases and taken into the cellar. 
Before the crushing takes place, a heat removal process is carried out with the use of dry ice, in order to maintain the aromas. 
In order to start the fermentation process, that takes place at a temperature of 16°C, the must is put into small steel tanks  at a controlled temperature

Vinification: destemming and crushing of the grapes that are palced in inox thermo-conditioned vats. Reduction of the temperature below 5°C for two days. Extraction of the aromas with repeated pumpovers. Devatting and temperature rise to 20°C, adding selected yeasts. The fermentation is done at a controlled temperature. At the end of the fermentation come the decanting and maturing processes on fine lees in inox containers, then ageing and natural clarification, and finally the bottling process.