The grapes are night harvested in order to take advantage of low night temperatures. After de-stemming and crushing, the grapes are directly transferred to stainless tanks on their arrival in the cellar. The temperature is at first maintained rather low (15°C) for a few days, to maximise flavour extraction. The juice then undergoes a short (2 weeks) and rather cool (26°C) fermentation. Such a short maceration run with quite low temperatures preserve the typical aromas of the variety. As soon as the fermentation is finished, the wine is drained in stainless tanks, where the malolactic fermentation and the ageing are carried out for 6 months.