The grapes are harvested by hand. A 24 hour cold maceration of the whole berries is followed by very soft pressing of the pomace. The fermentation is very slow and cool at around 18 °C. Then the wine is left to mature in stainless steel vats and bottled not before the first week of February.

Tasting Notes: Bright pale straw colour. Characteristic grapey nose. Soft, ripely textured palate with a dry and persistent fruity flavours and a nutty overtones.