| 釀造 |
A small part of the must ferments in barriques, with frequent battonage in search of the finesse and not the roughness of the tannic and aromatic release of the wood. The greater quantity of must, on the other hand, ferments in steel at carefully controlled temperatures. |
| 陳年 |
After a period that varies between 10 and 14 months, the wines obtained from the two musts are reassembled to rest together for some time before being bottled, never before two years after the harvest. After at least 3/5 months of refinement, the product may leave the cellar. |