After rigorously hand-harvesting, the grapes are pressed and vinified separately at a controlled temperature of 20°C and without maceration in order to minimize the transfer of color from the skins of the grapes. The wines are then finished for several months in stainless steel tanks in order to maintain their fragrance and freshness. After ageing, Cavit’s oenologists taste the individual wines and determine the proportions of the different varieties that will be used to create the final blend, which is then left to stabilize for a short period prior to bottling.