The grapes are harvested by hand with a selection harvest, placed in small boxes and brought to the cellar to be immediately pressed.

The production per hectare is low and varies from 45 to 90 quintals.

The grapes are carefully rechecked and selected through a slow speed conveyor belt and sent to the soft press or to the destemming roller press.

The peristaltic pump transports the must to the steel tanks where, thanks to optimal temperature control, fermentation begins without adding sulfur dioxide