Grapes are hand-picked at the optimum of their maturity end of September and beginning of October. Softly de-stemmed grapes are cooled down to t 4-6°C, macerated on skins for 8 hours and then gently pressed in the pneumatic press. Later, the settled and free run clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for further refinement. 30% of the wine is aged in oak barrels for 4 month. Wine is released on September following the vintage year.