Grapes are hand-harvested in October, with pickers carefully laying down grape bunches in 20 kg. capacity shallow boxes, so that the grapes are perfectly preserved until the moment of pressing. 40% of the grapes are then left to 'appassire' (dry up on specially designed racks) for 40 days. The wine is aged in 1500 l. French oak barrells for 10 months. Lastly, the wine is fined in the bottle for 2 months before commerical release.
