The grapes are pressed sequentially using pneumatic presses. Afterward, there is a static settling period of approximately 72 hours at low temperature. Fermentation takes place in vats at temperatures ranging between 16-22°C.

The wine is aged on the fine lees for 6-8 months, followed by light fining and filtration, and then tartaric stabilization. Finally, it is bottled on the estate.

In terms of tasting notes, the wine exhibits a pale gold color with green reflections. It presents a fresh and fruity aroma on the nose, and on the palate, it offers a pure expression of the grape varietal. For food pairings, it complements goat cheeses, white fish, and lighter dishes such as carpaccio.