The hand-picked grapes are placed in small crates and placed whole directly into the press, so that the skin is best preserved. After soft pressing, the must obtained is kept for about 24 hours in steel tanks, thus depositing all the coarser solid parts and allowing the product to become clearer. After 24-36 hours, fermentation is initiated by indigenous yeast and towards the middle of this, part of the must (70%) is transferred into wooden barrels (5 hl capacity French oak). Refinement lasts until late spring and is periodically subjected to bâtonnage, so that the majority of the noble substances contained in the lees cells are transferred to the wine. At the end of the ageing period, the two fractions, both the one contained in steel, which brings the most floral and fresh part, and either the one contained in wood characterised by softness, are combined to create the final blend. By mid-summer, the wine is ready to be bottled.