The grapes are vinified in “white” with a very short maceration on the skins (about 2/3 hours) and soft pressing. The fermentation continues in steel vats at a controlled temperature of about 15° C. Once the fermentation is complete, a first racking follows to eliminate the coarse lees and preserve the aromatic component. The maturation continues in steel vats, always at a controlled temperature. After bottling, a brief refinement in the bottle follows.