| Production technique |
It is vinified in stainless steel, in order to preserve the fruity impact. |
| Vinification |
The fermentation takes place in the natural cellar temperature, i.e. 10 to 15 °C degrees, depending on the year, using natural yeasts and can proceed until February. After a first filtration with diatomaceous earth, the wines may remain in Fuder (wood barrel) for another month; a further sterile filtration occurs during bottling. |