Soft pressing of the unstemmed grapes is followed by a short maceration in the press, after cold decanting of the must, temperature-controlled fermentation begins in stainless steel tanks, with soaking on the lees for about 6 months and weekly batonnages.
In the following spring, the draught is carried out, which will be followed by a second slow fermentation in bottles, in our underground cellar, with natural temperatures and humidity that are ideal for the process to take place.