The harvest is carried out in the early hours of the morning. The bunches are gently de-stemmed and the whole berries are transferred to a tank where a 12-hour maceration takes place at a temperature of 10 degrees. Soft pressing at low pressure follows, where only the free run juice is collected to become the final wine. At the end of the alcoholic fermentation, the wine ages in stainless steel tanks for 6 months undergoing periodic “battonages” in order to re-suspend the lees, facilitating the autolysis of the yeasts and increasing the mouthfeel of the wine. Once bottled, the wine rests in our underground cellar for a minimum of 3 months.