The harvest is early, to maintain acid freshness and aromas, and the grapes are pressed gently, to preserve the best must. The fermentation of the must occurs at a temperature of 15�C to enhance the fruity notes. For the taking of foam we chose the Charmat Method, with frequent battonage, to enhance the finesse and the fragrance. Therefore, it follows an appropriate period of refinement in bottle to restore balance and softness.