The wine's production process focuses heavily on precision and the preservation of freshness and aromas. First, the grapes are gently pressed to ensure fine extracts without excessive tannin extraction. This step is essential to preserve the purity of the fruit. Fermentation takes place at low temperatures, which aims to better develop and preserve the fruity and floral aromas of the grapes. Low temperatures slow down the fermentation process, allowing for a gentler conversion of sugar into alcohol and contributing to the complexity of the aromas. The wine is aged on the fine lees in stainless steel tanks equipped with temperature control. The fine lees give the wine additional texture and mouthfeel, while the stainless steel tanks offer the possibility of precisely controlling the aging process to preserve freshness and primary aromas. Temperature control plays a crucial role in ensuring even maturation and the preservation of the desired wine characteristics. After aging on the fine lees, the assemblage takes place. This step involves blending different barrels and batches to create a balanced, complex, and harmonious final product. Finally, the wine is carefully bottled to transfer the aromas and structures achieved into the bottle. This process ensures that the wine is produced with care and precision to fully express its flavor and aromatic diversity.