The modern principles of white wine-making are applied. The removal follows a short cryomaceration, that is the contact of the skins with the must for 8-10 hours at a T ° 8 ° 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 istato decked for about 10-12 hours. The clear must is added to selected yeasts and fermented at a controlled temperature of 15-16 ° C. At the end of fermentation the wine is immediately decked and aged 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 bottled and aged in the bottle for about a month before the consumption.