The hand-picking, the absence of yeast and little treatment of must create distinctive wines. The musts are naturally fermented at low temperature in the tank, and to obtain the fresh fruit taste, the wines are filled temporarily on the bottle.
mkono-kuokota, kutokuwepo na chachu na matibabu kidogo ya lazima kujenga vin tofauti. musts ni kawaida fermented kwenye joto la chini katika tank, na kupata matunda ladha, vin ni kujaa kwa muda juu ya chupa.