The hand harvested grapes are carried to the cellar in 18kg bins and then double sorted, destemmed and then pressed (20% of the grapes are not pressed). 14 days of maceration. The must clarifies itself with static gravity in concrete vats where ferments with only the help of the indigenous yeast at controlled temperature. The wine is then moved to stainless steel vats for the ageing process. The partially sweet wine is left to refine on its lees for about 18 months. A the beginning of the Spring the wine is bottled. The natural increase of the temperature favors the resumption of the fermentation inside the bottle and the yeast eats all the sugar in excess. Unfined and unfiltered (no cellar manipulation). You can suspend the natural sediment in the bottle before consume in order to fully enjoy this fun wine but please avoid to turn the wine upside down tto many times or to shake it too much.