after evaluating the best period of harvest for optimum sugar and acidity levels, the grapes are harvested and left to rest for one night. Crushing is done the next morning in a refrigerated cell kept at 0 – 2 ̊ C. 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. For the rest of the vinification, the wines rests exclusively in stainless steel tanks,.