Grapes for this wine only come from our vineyards in Farneta. An accurate selection of grape bunches is made both before and after the harvest, which is usually scheduled in mid-September. Grapes are picked by hand and stored in small perforated boxes of 15/18 Kgs.
After destemming and pressing the grapes as gently as possible to maintain them almost intact, alcoholic fermentation develops in steel tanks at a controlled temperature for about 10 days in which the must is cyclically stirred at variable intervals. Then, the maceration on skins takes place for about two more weeks.
Even the malolactic fermentation, which takes place immediately after the alcoholic fermentation, develops spontaneously without adding bacteria.
This phase is followed by a selection of the best wine of the vintage that will be left resting for a period ranging from 18 to 24 months in French and American oak barriques and will be then aged in bottles for 6 more months before being finally packed.