Thanks to pneumatic presses, they carry out slow pressing. Only the first presses of the highest quality batches are selected for the final blend. Malolactic fermentation in stainless steel tanks. The second fermentation, which takes place inside the bottle, is generated by the addition of yeasts and sugar. The wines are then aged on their lees between 12 and 15 months. The color is pale gold, the nose is fruity with notes of exotic fruits and citrus and it expresses white flowers and pastries.