The grapes are delivered in small 20-kg crates equipped with holes to facilitate aeration. A portion is immediately soft-pressed to avoid breaking the skins, and the resulting must is stored in steel tanks at a temperature of about 8/10°C to allow static decantation of the must and, subsequently, separation of the coarser parts. After about 24 hours, the must is racked and brought to a temperature of 16/18°C; at this point, within a few hours, alcoholic fermentation, conducted by indigenous yeasts, is naturally triggered. Once fermentation is complete, the wine is transferred and stored at a temperature of 5/6°C. Another part of the grapes (about 20/30%) is instead fermented in alternate layers; one of whole bunch and one of destemmed grapes and so on. At the end of the aging process, which takes place for both parts in steel on fine lees periodically beaten until the following spring, the two wines are blended to make the final wine that will be bottled after a short time.