Soft pressing of the unstemmed grapes is followed by a short maceration in the press, after cold decanting of the must, temperature-controlled fermentation begins in stainless steel tanks, with soaking on the lees for about 6 months and weekly batonnages.
In the following spring, the draught is carried out, which will be followed by a second slow fermentation in bottles, in our underground cellar, with natural temperatures and humidity that are ideal for the process to take place.

At disgorgement, which takes place after a minimum period of 24/36 months, we add nothing but our own wine and which will be followed by a minimum bottle aging of several months.

8° – 10° C aperitif, 10° – 12° with the meal.