Grapes are hand-harvested in late August, with only the healthiest and most mature bunches being carefully selected, and placed in the 'fruttaio' - a space used for the 'appassimento' of grapes. The grapes are left here until December, and are checked daily for signs of non-noble rot affecting the bunches. At the point of pressing, grapes are soft-pressed, in order to extract the best of the noble rot. Teh wine is aged in barriques for 10 months, part new, part of first passage.
