The obtained must, via a slow and soft pressing, is cooled in order to rapidly get clarification in 36/48 hours.
A long fermentation follows at controlled temperature of 16° and a permanence of approx. 6 months on lees with weekly pumping-over and bâtonnages.

Wine is bottled in the spring following the harvest and refined in bottles before put up for sale.

Serve at 8-10° like aperitif or at 10-12°C accompanying meals, in finesse-enhancing glasses.