The grapes undergo destemming but not crushing, with the aim of obtaining the greatest number of whole berries in the tank. A cold pre-fermentative maceration precedes the start of alcoholic fermentation, during which not-too-pushy pumping-over alternating with some delestage is carried out. After racking, which occurs about 10 days after the start of maceration, the wine finishes fermentation without the skins, and malolactic fermentation completes the process. After about 4 months, the wine is put into barrels where it completes aging for about a year.