The grapes are harvested by hand at night during the month of August, and are delivered to the winery in the morning in small crates. The grapes are gently whole bunch pressed and only the free-run juice that is extracted is transferred to a tank for natural clarification. From there, the clear juice is moved to a stainless steel tank for prolonged, cold fermentation with the addition of special yeast in order to capture the unique aromas released through this method. The wine later undergoes a brief aging process, together with the must (freshly pressed grapes), without malolactic fermentation. After aging is completed, the wine is filtered and bottled.