The grapes are harvested at dawn to best preserve the typical varietal aromas of Sauvignon Blanc. The harvest is carried out manually in 15 kg crates, which are immediately transported to the cellar to maintain the freshness of the fruit. A double selection of the bunches, carried out before and after destemming, allows any grapes that are not perfectly ripe to be eliminated. The destemmed grapes are then loaded into the press and sprinkled with dry ice: this fundamental step protects the must from external heat, limits oxidation, and preserves the delicate thiol aromas characteristic of the grape variety. The pressing is extremely gentle, so as to extract only the most noble fractions of the grape, rich in acidity and sugars: the so-called “Cuvée.” This process, deliberately low in yield, allows for the production of a must of the highest quality. Before alcoholic fermentation begins, the must is left to rest for 48 hours at a controlled temperature of 8-10°C, promoting natural static clarification. Alcoholic fermentation takes place in stainless steel tanks at low temperatures, slowly and steadily, to maximize the aromatic component of the grapes. When fermentation is almost complete, about 30% of the mass is transferred to new, high-quality French oak barriques, where the fermentation process is completed. The wine then matures on the lees for a period of 8-10 months, during which weekly batonnage is carried out to enrich the body of the wine and constantly monitor its qualitative evolution.