The grapes are harvested by hand, in the early morning end of February and the first week of March. In the winery, the grapes are stemmed and macerated in cold for 4 to 6 hours, thus removing the greatest amount of aromatic precursors. The fermentation takes place in tank s of stainless steel at controlled temperatures between 13 -15 Celsius for 20 days. After fermentation the wine is clarified and mixed to be bottled soon.