Once they have been destemmed, the grapes are pressed softly and the must is left to ferment in stainless steel tanks at a controlled temperature of at 12-15° C for 10 to 12 days. Early harvesting means that the must has the acidity necessary to keep the freshness during the second phase of fermentation that is carried out in autoclave for 3–4 months.
The persistent and fine perlage highlights the freshness in the mouth. The bouquet is bursting with aromas of white flowers such as jasmine and acacia. On the palate the finish has notes of bitter almond and dried fruit.