| 收成 |
The grapes are removed from the stalks and crushed on the evening of the same day they are harvested. |
| 釀造 |
Placed in stainless steel tanks at a temperature of 12 °C, where the skins macerate briefly in contact with the must. After being separated from the skins, alcoholic fermentation begins at a temperature of 15-16 °C. |
| 陳年 |
The must continues to ferment at this temperature, which is necessary in order to preserve the delicate aromas, for 15 days. This is followed by a short period of ageing in steel, until bottling, which usually takes place at the beginning of spring. |