Bunches of grape undergo a delicate crushing-destemming, to which follows a slow and soft pressing with few-hour-contact on lees.
Afterwards it is cooled such as to fast get clarification in 36/48 hours.
A long fermentation follows at controlled temperature of 16° and a permanence of approx. 4 months on lees with weekly pumping-over and bâtonnages.

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

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