The harvested grapes are left to dry for a month in wooden crates inside the Fruttaio. Here the grapes lose around 30% of their water content and achieve a high sugar concentration. Having different maturation times, the fermentation takes place in separate steel tanks at a controlled temperature of 20-22° C for 30 days.

Malolactic fermentation in steel tanks follows, giving softness and harmony to the wine. Aged in oak tonneaux barrels for 3 months.