The harvest takes place in three stages following the altitude. Starting from the lower part of the hill in order to obtain a more distinct acidity, up to 400 metres, where grapes have reached full ripeness. The harvest period goes from 1 to 10 September.

Grapes are cooled at six degrees in cold stores for a night, then they are pressed and destemmed. They must decant for thirty hours, no maceration takes place. Yeasts inoculation, stabilization and bottling.

Pale yellow with greenish reflections. On the nose hints of peach, grapefruit and citrus notes. In mouth vibrant acidic vein, hints of almond and aromatic herbs with a surprising persistent finish.