The grapes are harvested at fresh night when fully ripe, then straightaway pressed at low temperature. The alcoholic fermentation, held between 18 and 22°C, lasts one week. Then, the wine is filtered and aged on the lees at low temperature, safe from the air and risk of oxidization. During this period, between 3 and 6 months in contact with oak are required to obtain the plain aromatic richness of this elegant wine.