The Lecinaro, San giovese and uva Giulia grape varieties are harvested in crates and brought to the cellar. After de-stemming, crushing and maceration on the skins for the entire duration that the spontaneous fermentation takes place (on average 15/20 days) in cement tanks, the grapes are pressed with a hydraulic press to guarantee a soft pressing; subsequently the ‘pied de cuve’ is inoculated which has fermented previously spontaneously. Alcoholic and malolactic fermentation (spontaneous) in cement tanks and aging on fine lees for 6 months. Aging is carried out further in bottles for at least 6 months. No clarification or filtration. Alcohol levels 13%