The grapes are carefully selected in the vineyard through low -yield pruning and selective thinning.In late autumn , the harvested grapes are immediately destemmed and undergo sponaneous fermentation ata controlled temperature, using indigenous yeasts in stainless steel tanks of aproximately 25hl.During this phase , the only interventions are occasional pump-overs if necessary. At the end of fermentation and prolonged maceration, the wine is transfered to 25 hl oak casks where it undergoes malolactic fermentation. Sariano remains in the wood on its lees until March of the following year. After the first racking the wine is returned to the casks where it rests until bottling, which takes place after light filtration.