That's interesting that even though it is a type of grape, that fermenting it in 100% of it's own juice is called a cider rather than a wine. I would think that you could just juice the grapes and ferment it much like you would a champagne. Everything up to the bottling process would be the same, but instead of priming for a champagne you could do 2 atmospheres. I would suggest asking the wine forum for specifics, as people there might have experience with that grape type. They could give you information on it's natural pH, tannin level, etc.