Vinification and aging: The grapes are processed immediately after harvest, pressing the whole bunches to obtain a white must. The resulting must is fermented with spontaneous leavening using indigenous yeasts. The finished wine ages 80% on the fine lees in 15-hl stainless steel tanks, and the remaining 20% ​​inoak barrels until the following spring, when it is bottled.

No fining, no physical or chemical stabilization, and no heavy filtration. Aged in bottle for two months.