The modern principles of white wine-making are applied. The removal follows a short maceration, that is the contact of the skins with the must for 8-10 hours at a T ° of 15-18 ° C, to allow the extraction of the noble and aromatic components of the skins fundamental for the perfume and the personality of the future wine. A soft pressing is then performed and the flower must is refrigerated to a T ° of 8-10 ° C and decked for about 10-12 hours. The clear must is added to the yeasts selected and fermented at a controlled temperature of 15-16 ° C. The obtained wine is stored in steel tanks and refined on the fine lees for about 3 months with periodic pumping-overs to keep the lees in suspension. After this refinement phase, the wine is poured into steel tanks and kept at a temperature of 12 ° C to conserve over time its organoleptic characteristics of aroma and freshness.