The hand-picked grapes undergo
soft pressing before being
immediately separated from the
skins. The obtained must is
preserved for one night for an auto
clarification; the day after the
alcoholic fermentation starts in
stainless steel vats at a controlled
temperature (18-20 °C), just after
the decantation. At the end of the
fermentation the coarse lees are
eliminated with a further
decantation and then the grapes
varieties are blended together.
Later on, a short refining on yeasts takes place while doing daily
battonage for about a month. The
malolactic fermentation is stopped
by keeping the wine at low
temperature. The bottling is
preceded by a light clarification.
The wine is released on December
8th