After early morning harvesting to ensure freshness, the grapes are pressed with minimal lag time and the must is cold settled for over 24 hours before being racked to a closed fermentation tank. To avoid any bitterness from excessive skin contact the pressings are reserved and used for the production of Vincotto. After fermentation is established the juice is transferred to French oak barrels for further fermentation. Secondary malolactic fermentation is prevented and the wine is left undisturbed on lees for about 8-10 months.