The grapes are night-picked, to avoid the heat of end-of-Summer days. At their arrival in the cellar, the grapes are de-stemmed and introduced to stainless tanks, to undergo a 12-hour cold maceration for skin contact. Varietal aromas are mostly extracted at this stage. The grapes are then gently pressed, and the juice settles for two days before being racked. The juice is cooly and slowly fermented for about 3 weeks, using yeasts which complement and enhance the fruit characters. After maturation, the wine was lightly fined and several tanks were blended.