The grapes were totally destemmed and immediately pressed in a pneumatic press. The tear juice was cooled and decanted at low temperature for 24 hours.
The fermentation took place in stainless steel vats under controlled temperature of about 16ºC for 3 weeks. The ageing of the wine was only in stainless steel to preserve all the aromas of fresh fruit. The second fermentation followed the traditional method of bottle fermentation, which were held in cool cellar for eighteen months.