The harvest of the Grechetto destined for this wine began in mid-September, with slightly overripe grapes compared to the norm. The grapes were left to dry in small boxes, in a thermo-conditioned environment for about two months, until the desired sugar level was reached.
Then the grapes are pressed and left to macerate at a temperature of 4 ° C for about 6 hours.
Alcoholic fermentation takes place in stainless steel at a controlled temperature until the desired alcohol content and the resulting residual sugar is reached.
This is followed by a period of about 6 months of aging in second passage barriques.
