Vinification: the grapes are delivered in small 20-kg crates equipped with holes to facilitate aeration. A part of the grapes are immediately soft-pressed to avoid the breakdown of the skins and the must obtained is stored in steel vats at a temperature of around 8/10°C to allow static decantation and, subsequently, the removal of the coarser parts. After about 24 hours, the must is transferred and brought to a temperature of 16/18°C; at this point, within a few hours, alcoholic fermentation is naturally triggered, which is conducted by indigenous yeasts. Once fermentation is complete, the wine is transferred and stored at a temperature of 5/6 °C. Another part of the grapes (approximately 20/30%) are placed in the tank in alternate layers, entire and destemmed. At the end of ageing, which takes place for both parts in steel on the fine lees periodically stirred until the following spring, the two wines are blended to make the final cuvee that will be bottled after a short time.