We harvest necessarily by hand, using small cases. 3 or 4 days before starting we prepare a pied de cuve to start spontaneous fermentation.
At this point sugar concentration is supervised through a saccharimeter two times a day, all over the alcoholic fermentation. This is fundamental to keep under control how the fermentation evolves.
In case fermentation slows down we proceed with pumping-over so to feed yeasts with oxygen and avoid smell of reduction.
After alcoholic fermentation has come to an end we pour one or more times and then wine can rest so to refine and mature on its own noble lees.
With the help of Winter cold temperatures and a slight clarification through clay we finally reach a clear and stable wine.
It is now time to proceed with filtration and then bottling.
Bottles rest for a few months before being ready for selling.