Wine is obtained from the short maceration of the must with skins.
Fermented at a low temperature, in autoclaves according to the Martinotti method, it is pale pink in colour with vermilion reflections.
On the palate it is slightly sour, prevailing hints of red fruit combined with a pleasant softness.
The grapes are harvested when a potential strength of approximately 12.5° C is reached. The harvested grapes are then transported to the wine cellar in crates weighing roughly 20 kg. Here they undergo cooling and de-stemming with a light maceration in the press in order to acquire a bright pink colour.
When the clear must is obtained, it is fermented at a temperature of around 15°C to keep the aromas unchanged.
It is fined on the lees for approximately four months at a temperature of about 10°C. It then undergoes clarification and stabilization and is bottled in the spring after the harvest.