The grapes were picked at the right stage of ripening and sun-dried for 15 days on trays. The drying process determined, on the one hand, the increase of the sugar content and, on the other, the presence of jam and honey aromas that add a considerable complexity to the wine. After the de-stemming and the following soft pressing, fermentation was carried out at a controlled temperature (18 – 20°C). For about a year the fining process was carried out in stainless steel tanks in order to intensify as much as possible the aromatic and qualitative potential of the grape. The period in glass lasted 12 months.