||The harvest is done manually at the end of September, picking the grapes in small boxes.
||The duration of the alcoholic fermentation and maceration on the skins vary from 15 up.
||The duration of the alcoholic fermentation and maceration on the skins vary from 15 up to 20 days depending on the year, after which the wine is drawn off and transferred immediately to barrels, where malolactic fermentation takes place. During this phase are carried out periodic lees stirring. The aging in the cellar is extended for 18-20 months, and during this long period are continuously made to select samples of a few lots that will contribute to final selection.