Grapes are hand-harvested as mechanization is impossible on her slopes.
Grapes picked by hand are stored in basket until they are softly pressed. Juice is chilled to be cleaned of natural sediment; after we leave fermentation starting spontaneously in stain still tanks, leaving the must to raise the maximum temperature of 17° C. Alcoholic fermentation is very slow and could take up to 4 weeks. To keep the wine character we control the malolactic fermentation, solved in some vintages only. The new wine is cold stabilized and bottled.