From manually selected grapes, only the flower must is used, cold stabilized to extract more aromatic precursors. After cold static decantation without adjuvants, soft pressing follows, and then the cold static decantation of juices. Primary fermentation occurs in steel containers with selected yeasts at controlled temperatures. The wine then rests on its lees for about three months before undergoing secondary fermentation in autoclave. Bottled and aged for four to six weeks before market release.