For this wine we normally decide to anticipate the harvest a little bit, usually in early September, and the hand-picked grapes are stored in 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 10 more days.
Even the malolactic fermentation, which takes place immediately after the alcoholic fermentation, develops spontaneously without adding bacteria.
The wine is further aged for 12/18 months in steel tanks and for at least 3 months in bottles before being finally packed.