Natural fermentation (without the addition of selected yeasts) is carried out for
12 days at low temperatures, 24/28°C, followed by a soft pressing and ageing in
stainless steel tanks for 4 months at a temperature of 18°C. The wine is then bottled
and refines one months before release.
This traditional process allows the maintenance of the freshness and animal notes
of an easy-to-drink, fragrant and elegant wine.