Hand picked into small trays, the bunches of grapes are dried on straw mats in well ventilated, drying
rooms, until the February following the vintage. The dried grapes are pressed and vinified in the traditional manner. The resulting must is racked
into small oak barrels, known as caratelli, where it remains for four years, fermenting slowly, because of the high sugar levels, and ageing. The
caratelli are kept in the vinsantaia which is subject to extremes of temperature during winter and summer.