Produced from the vinification of Turbiana grapes in purity harvested manually before reaching a fully ripe stage.

The grapes undergo a soft pressing, followed by alcoholic fermentation at low temperatures with selected yeasts; generally, malolactic fermentation is not carried out.

During the winter months, the wine matures in contact with the fine lees (battonage) until January/February in steel tanks; in March/April, it is bottled and, after one or two months of bottle aging, it is put up for sale.