management techniques are aimed at obtaining the
maximum grape health, an essential condition for prolonging
the ripening process and obtaining high concentrations of sugar
The grapes are harvested using single layer crates
and partially dried to achieve the correct concentration of
pressing, the precious must is left to ferment for about 10
days at a temperature of 18-20 °C.
is followed by 12 months on yeasts. During this phase, the
wine reaches the perfect balance between the concentration of
aromas and the complexity of the bouquet.