Following the 'appassimento' method, the grapes are left to dry from mid-September to mid-January. Fermentation generally lasts about 55 days, with frequent pumpings-over. The wine is then racked and transferred to stainless steel vats for 10 days, after which it is racked again and transferred to 12 - 25 hl. barrels of French and Slavonian oak, where it ages for 30 months, on its own fine deposit, where it is able to complete the alcoholic and malolactic fermentation.
Aged in the bottle for a further 4 months before being commercially released.
