Vinification takes place according to the traditional method, crushing and destemming of the grapes occur before the start of alcoholic fermentation. The latter is carried out together with maceration in stainless steel tanks and lasts about 15 days After racking, the skins undergo a pressing from which a fraction of the wine (rich in color) will be made, which will be replenished to the flower wine. The wine will now perform malo-lactic fermentation and will be aged in 29 hl barrels for about 9 months.