Harvest by hand from September to October. Appassimento for about 120 days. 12 days of cold maceration then fermented at temperatures between 12° and 23°C with manual punching down of the cap three times a day, followed by post fermentation maceration on skins to give a total of 30 days. Complete malolactic fermentation then ageing in 50hl Slavonian oak casks for 24 months. Left to mature in bottle for a further 6-8 months before release.