Hand-harvested in late September, grapes are placed in small boxes. Rasciatano members of staff manually sort through grapes before destemming, selecting only the best, as the grape boxes arrive from the vineyards. The wine is fermented and macerated in stainless steel vats at a constant temperature of 24 - 26° C for 2 - 3 weeks. Malolactic fermentation takes place in barriques. Aged in French oak bariques from 5 different french forests for 9 - 12 months, then in the bottle for a further 6 - 7 months.
