after a previous passage, the grapes to produce this wine remain on the plants for a further week to prolong maturation. Harvest is manually made with great attention to the health of the cluster; then 70% of the grapes is de-stemmed and crushed.
Yeasts are solely natives. Only manual submersions of the cap of the wine are carried out and only if necessary open pumping procedures. The perfect maturation of the grape and the grape seed enables us to extend the maximum length of maceration, that can even last for months.