Grapes are hand harvested once they are totally ripe, placed in small boxes and brought to the cellar to be worked. During the harvest, dry ice is used to inert the grapes from oxygen and to lower their temperature. The freshly harvested grapes are brought to the cellar and the soft pressing is followed by an immediate lowering of the temperature to facilitate the decanting and removal of the suspended substances present in the must. Fermentation takes place in steel tanks at a controlled temperature of about 10 ° C. Once the fermentation is complete aging takes place in steel with many "remuage" of the product to extract positive properties from fine lees. During February wine is clarified and bottled.