The vineyards are cultivated on soils with a natural tendency to clay. The average yield is about ten tons per hectare.
The harvest is carried out by hand and normally takes place in the period from the middle to the end of September. The ripening is constantly monitored in order to determine the exact period of the harvest, with the aim in particular of preserving a good acid profile, which represents the basis of this wine’s freshness.
After static decantation, the prime must is fermented in steel tanks, at a temperature which is kept between 14º and 16ºC, for about 8-10 days. The resulting wine does not undergo a malolactic fermentation, in order to preserve the primary aromas. A brief ageing period in steel of about three months is followed by bottling.
