The grape harvest is exclusively done manually and is carried out during the end of September until the beginning of October. The bunches of grapes, which are carefully selected, are collected into boxes and subsequently come to the fruit loft “fruttaio” where they start the long, natural drying process known as ‘appassimento’. The drying promotes the concentration of sugars and lasts around 3 months. Between January and February the grapes are pressed and then fermentation happens in stainless steal vats at controlled temperatures. This lasts for about 30 – 40 days with daily “rimontaggio” (the resubmerging of the grapes that have floated to the top of the container).
The maturing of the wine occurs in wooden casks for 3 years until the bottling, which is then followed by 2 months of aging in the bottle.