The grapes are picked by hand, and transported to the cellar in small 20kg crates. There they go through a strict selection process where trained personnel separate any grapes that are not in optimum condition.

After destemming and crushing, the grapes undergo a pre-fermentation cold maceration of between 4 and 6 days at 6-8°C to emphasize the primary aromas of the grape variety. After this process, the alcoholic fermentation/maceration gets underway, varying with each vintage, but never taking less than 25 days.

After maceration, 20% of the wine undergoes malolactic fermentation in barrels, with the remainder doing so in stainless steel tanks. This phase usually takes some 30 days. The wine is then racked and put into barrels (maximum barrel age: 2 years). 10% of the barrels are made from American oak, with the vast majority being French Oak. The ageing period lasts around 14 months for Tionio and around 6 months for Austum.

Finally, the wine is lightly filtered, maintaining its full complexity, and subsequently bottled.

The bottled wines are kept in our cellars maturing until they are ready to be released to the market.