After a very delicate pressing of the grapes, using only the first must obtained, this, after clarification, fermented for 15 days in stainless steel vats at a moderately controlled temperature. The elaboration, following the classic method, began in April 2017 with the draft, with refermentation taking place in the cellar for 25 days at 15 o C, followed by a period of aging in bottle, on lees, for 18 months. , for the first batch discarded, in November 2018.