The grape harvest takes place at the end of September. Careful selection of the grapes from the oldest vineyards, located in the hilly areas with the best exposure. The harvest takes place manually and in small boxes to be subsequently processed as follows: destemming of the grapes and cold pre-fermentation maceration at 8/10° C for about 12 hours. Soft pressing and natural cold decantation for 24/36 hours. Fermentation of the juice in steel at a controlled temperature of 14/16 °C. Aging on fine lees for 90/120 days. Bottling and aging in the bottle for about 6 months.