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From 2000 to 2002, the winemaking area was extended and redesigned for the production of high-profile wines. Nowadays the production is around 220000 btl. In the cellar everything is strictly adapted to the wine making process of Italianโ€™s tradition. Winemaking interventions are as few, and as non-invasive, as possible.

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During the harvesting, grapes are brought to the cellar in small cases, hand picked and meticulously selected on special sorting tables.After soft crushing, must from the grapes is transferred to tapered wooden vats for fermentation. Depending on the vintage, maceration lasts twenty-five to thirty days, with carefully regulated pumpovers and/or ounching down.

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After fermentation, the wine is transferred by gravity flow into the small oak containers located underneath the winemaking area. It is here that the wine, having completed malolactic fermentation, will mature in oak for at least eighteen months.