The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 15 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.