The healthiest bunches are collected in boxes and placed for 12 hours at a temperature of around 4° C. The pressing is then carried out and, after a few hours of maceration, the wine is separated and placed in a steel tank where the alcoholic fermentation begins, at a controlled temperature. It remains in steel for approximately 5/6 months at a temperature below 5° C; it is then bottled without having carried out malolactic fermentation.