After a light pressing, the prime must is rapidly cooled and then goes through static decantation. The alcoholic fermentation takes place in steel tanks with the temperature maintained at between 14°C and 16°C, and continues for about 8-10 days. The wine does not subsequently undergo a malolactic fermentation. All the stages of production, from picking to bottling, are carried out in the absence of oxygen, in order to preserve the primary aromas of the grapes and achieve greater freshness of flavor and bouquet. A brief ageing period in steel of about five months is followed by the bottling.