| Harvest |
The grapes are carefully picked by hand towards the end of September and are carefully put into small containers of 15 kg. |
| Vinification |
The grapes are chilled overnight between 6-8°C to preserve the unique qualities of Frappato. After destemming and very soft crushing, the grapes are fermented at a temperature of around 18-22°C for 10-12 days. Finally, the wine is separated from the skins, and malolactic fermentation occurs naturally. |
| Ageing |
Once the malolactic fermentation is completed, the wine is kept on its fine lees between 4-6 months in stainless steel tanks, with regular pumpovers before bottling. |