Once the grapes have been chilled, they are sent to the pneumatic press. Before they are pressed, there is a phase of maceration on the skins. This particular technique consists in leaving the skins in contact with the must for 4-5 hours, so as to foster the release of primary aromas and aromatic precursors. In order for maceration on the skins to be possible, the grapes must be in perfect condition, and they must be in an oxygen-free environment. To ensure this is the case, the technicians put dry ice inside the press; as well as keeping the must at a temperature of 10°C, this releases carbon dioxide, which eliminates any oxygen present. After the aromatic substances have been extracted, the grapes are pressed very delicately, and the resulting must is sent to the stainless steel vats, where, by static, cold purification, it loses its gross lees. The purified must can then be subjected to two different vinification procedures.

In the case of wine that is to be allowed to cask-aged for 6-8 months, one third of its fermentation takes place in steel vats, and the subsequent two thirds in barriques. The part of the fermentation process in barriques is of vital importance, because the yeasts transform the aromatic substances that are responsible for the oak aroma into superior alcohols, enabling an ideal integration between the wine and the wood. The wine is left to age on the lees until bottled. The prolonged contact with the yeasts, as well as smoothing and softening the harsh edges and making it more pleasant to the palate, also preserves its primary and secondary aromas against oxidation. Throughout the period while the wine is on the lees, the lees are stirred every week, to optimize all the benefits of this part of the process.

In the case of wine that is bottled after around 7 months from harvesting, after fermentation in stainless steel vats, at a constant temperature of 19°C, it matures on the fine lees for around 5 months.