Manual harvesting of the best grapes, sorting and direct soft pressing from where just the best drained must is taken out to be placed into steel tanks. Here is where fermentation starts at controlled temperature for 14/15 days. Then it is cleansed of its coarser impurities and made to refine/age for six (6) months on its noble lees. Draft starts from the Spring following the grape harvest, and only its own grape must kept cold on purpose to extol at the utmost its peculiarities is added. Manual disgorgement after resting on its own lees for at least 48 months