From the homonymous vine, but it is not a proper term for this wine, since the grapes are very sweet, not very acid nor tannic, and are good to eat.
The stalks are removed from the grapes, then they are pressed and fermented with a brief maceration of must and skin, followed by the malolactic fermention.
The wine is poured several times to become limpid and to separate the sediment. It is bottled the following spring to preserve the most of its characteristic freshness and vinousity, typical of this vine.