after evaluating the sugar and acidity levels to determine the optimal harvesting period, the harvested grapes rest for one night in a refrigerator cell at 0 – 2 ̊ C. The pressing is done the day after. The maceration is done between skin and must, an interesting choice for a white wine, which gives the wine much fragrance, structure and longevity. Temperatures are kept cold in all the operations in order to mantain the color. The wine then rests only in stainless steel casks,