Because it is a capricious variety, producing this wine depends on reaching a good technological maturity of the grapes.
The 2016 vintage favoured and impeccable development of this variety, with less strain from physiological stress factors.
Wine making was aimed at obtaining an elaborate wine, well structured, with complex secondary aromas while maintaining variety specific primary aromas.
Processed through a spared flux, grapes are de-stemmed without being crushed. Only the free run must is used, followed by cold settling at 8°C for 36 hours. Alcoholic fermentation during 3 weeks, using specialized yeasts at 14°C. Battonage for 6 months.