This ancient vine requires particular attention right in the winemaking phase to ensure that it expresses all the varietal characteristics, it needs periodic aeration and a particular temperature control. Once the maceration is complete, the must is separated from the pomace and fermentation ends in stainless steel tanks. 
 When fermentation is complete, part of the wine is aged in barriques for 4-5 months, and part in stainless steel tanks (periodically it is decanted). Subsequently, the refinement cycle is completed, the two parts are cut and finally stabilized, filtered and bottled.