The vineyard's vegetation is designed with supports without toppings and aimed at prolonging leaf growth until late in the season. The harvest is a topic moment for our wines and is achieved through a rigorous manual selection of the grapes. The grapes are gently crushed and fermentation carried out through natural and locally yeast. During Fermentation management, only periodic filling carried out. Maceration Lasts 3 or 4 weeks, than the wine is aged in wooden barrels for about 12months. No enological intervention of anykind is carried out nor are any additives introduced, including SO2