The difference between daytime and nighttime temperatures helps create wines that are remarkably fresh and robust in aroma and flavor. Production began with an immediate pressing of the fruit followed by cold settling for 48 to 60 hours. Vinification was carried out at low temperatures in stainless steel tanks for 20-25 days, to preserve the fresh varietal character of the fruit, before 4-5 months aging on the lees, with bâtonnage.