The harvest takes place when we can make the most of the grapes belonging to a specific vineyard and each vineyard is bound to give a unique wine. All grapes are hand harvested and placed into crates so as to reach the winery as intact as possible. Once at the winery, they are destemmed and the berries go into the tanks where, thanks to their own weight, begin to crush and to ferment spontaneously due to wild yeasts, which always differ in features, imparting richness and complexity to the end product.
All musts undergo skin maceration, some for a few days and others for months. Pressing takes place in a vertical screw basket press. The wine ferments without any addition until the end of the malolactic fermentation. During the aging period, the wine always rests on its lees until it is bottled, without any fining or filtering.