Vinification: the fermentation takes
place in stainless steel tanks
adopting the traditional method,
such as floating cap with
pump-over. After 7-8 days on the
skins at a temperature of 28-30 °C,
followed by a rapid malolactic
fermentation within the months of
november.
Ageing: at the end of the
wine-making process, in january, the
wine is transferred into wood for
the maturation; part of the wine is
aged in large French and Slavonian
oak casks, while the remaining is
stored in small barrels (225 and 300
litres) made of medium-toasted
French and American oak for about
a year. The two parts are then
blended prior to bottling.