The grape bunches mainly come from the Il Prato and Le Masse vineyards at 1542-2149 feet above sea level. We use optical berry sorting. After delicate pressing, the must begins fermentation, with maceration on the skins for approximately 12 days at a temperature of 75-77°F, as well as periodic pumping and délestage in order to obtain optimum extraction of the anthocyanins and tannins. During the following spring, the wine is put into 792- to 1320-gallon casks to age for at least two years before bottling.