The grape bunches, which are handpicked at harvest time, are carefully selected and placed in small crates. They are then destemmed, pressed and left to macerate for 6 days with regular pumping over.

Particular attention is paid to the fermenting temperature of the Bonarda grapes, thus managing to preserve a young, clear, fruity aroma.

Racking only occurs while the must wine is still sweet and, after said first racking, the mixture is filtered when its residual sugar is at 2%.

After being left to rest in stainless-steel tanks for 4 months, Charmat method secondary fermentation begins, followed by microfiltration and bottling.