The grapes are hand harvested by a small, well trained team by the middle of October. The grapes are destemmed and the must stands 4 hours before pressing by pneumatic press with low pressure. Fermentation takes place in stainless steel tanks with automatic temperature-control at 18°C. The wine is stored for 5 months in stainless-steel tanks before it is bottled.
This elegant, fresh wine is best served with roast pork, light fish, salads and vegetarian dishes.