Only the best bunches of our Corvina 70%, Corvinone 10%, Rondinella15% and Molinara 5%, which are the ripest and best exposed to the sun are selected and then placed in boxes that can hold up to 6kg to dry for 100 days in natural fruit-drying rooms. The pressing, that happens both in steel and wooden vats, is carried out in january, when all the aromas ae mostly concentrated. The fermentation is very long, from 30 to 40 days. Then the wine is refined in barrels for 36 months. At last the wine is left to refine in bottles for at least one year before being sold.