| Harvest |
The collection was made when the full aromatic maturity is reached. The Fiano grapes for the Roycello were harvested between 7 and 18 September. |
| Vinification |
The grapes were gently de-stemmed and immediately pressed gently. The must was brought to a temperature of 10 °C for about 24 hours to obtain a natural decantation. The must thus clarified is fermented, with selected yeasts, in temperature-controlled stainless steel tanks at a temperature of 16 °C. |
| Ageing |
Following a short period of aging in steel "sur lies" (about 5 months) and aging in bottle (about 3 months). |