The vinification takes place according to the traditional technique which foresees the pruning and the contact of the skins with the must for about 7-8 days at a controlled temperature varying from the initial 18 ° C (prefermentative maceration) up to 26-28 ° C In the stages of primary alcoholic fermentation. During the period of contact of the must with the skins you perform periodic follature, delestage and traditional air replacements that allow the total reshuffling of the skins with the must to have a good extraction of the aromatic compounds and Polyphenolics of the skins. After the maceration phase, the must-wine is separated from the skins by soft pressing and placed in a steel tank where it completes the primary alcoholic fermentation. After a few days the wine is decked and enriched with lactic acid bacteria for the subsequent malolactic fermentation. The obtained wine is stored in steel tanks and refined on the fine lees for about 3 months with periodic pumping-overs to keep the lees in suspension. After this refinement phase, the wine is poured into steel tanks and kept at a temperature of 12 °c to conserve its quality organoleptic characteristics up to the time of bottling. The entry to consumption takes place after a further period of refinement in bottle of about 1 month.