Bunches of grape undergo a delicate crushing-destemming, to which follows an alcoholic fermentation at 28/30° with frequent and delicate pump-over and after that a maceration on lees for 7/10 days only in small stainless tanks, in order to get an easy-to-drink, daily matching product.

After the malolactic fermentation, taking place in steel, wine is refined for approx. 3 months in bottle before put up for sale.

Serve at 12/14° as aperitif or at 16/18°C matching finger food and local cold cuts.