We have the goal to reach the harvest with the highest possible grape quality. To achieve this, we perform two thinnings (at the beginning and end of August), eliminating part of the tips and the wings of the bunches, guaranteeing an average production of 1.80 / 2.00 kg per vine. Due to a high exposure to sunlight, the bunches must be kept shaded by the leaves, on hot days the sunlight would start causing burns and then the desiccation of the grapes.
Maceration takes place in steel fermentation vats, where fermentation temperature can be regulated, lasting about two weeks. Then the wine is kept in large oak barrels (partly new and partly already used), in which the malolactic fermentation takes place, then it is decanted into an amphora where it rests for 12 months.
It is bottled in August and after three months it is brought to the market; 15 months after the harvest.