Once the grapes are brought into the cellar, they are destemmed using a machine called a crusher-stemmer. After destemming, two routes are followed, one for reds and one for whites.
The white grapes, after being destemmed and crushed, are immediately put into a pneumatic press (which consists of a horizontal cylinder with a sack inside that is inflated by compressors) in which the soft pressing takes place. Thanks to the pressure exerted by the sack inside, this allows a uniform and gentle pressing of the crushed grapes, which are immediately cooled down to around four degrees to allow a controlled and non-tumultuous fermentation.
The red grapes, on the other hand, after destemming and crushing, both berries and skins are sent into fermenters where, again at a controlled temperature of around 4 degrees, maceration of the berries takes place.
The crushed grapes are periodically stirred in order to mix the solid part with the liquid part and transfer the colour and aromas of the skins to the must.
When control analyses permit, the crushed grapes are processed in the soft press.
Fermentation takes place for both the balks and the reds using selected yeasts.
After fermentation, the wine is destemmed to remove all fermentation waste substances.
Maturation and ageing take place in steel barrels so as not to alter the characteristics of the wine.
The maturation time varies depending on the wine, for example for whites the maturation time is about 6 months in barrels, while for reds it is about 24 months.