The grapes undergo soft pressing with a cycle of more than 4 hours. The must obtained is clarified by means of flotation. Alcoholic fermentation is carried out by carefully selected yeasts capable of releasing the greatest amount of free terpenes responsible for the varietal scents of these grapes. Fermentation is conducted in an autoclave, so that an alcohol content of 6 percent and an overpressure due to CO2 of 2 bar can be achieved. Once this goal is achieved, the wine is rapidly refrigerated to stop fermentation.