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 Grape-harvesting is made by hand and grapes are immediately carried to the winery for the vinification. White berry grapes are pressed, clarified and fermented at low temperature (< 18°C.). Red berry grapes are used for red and rosé wine. As regards the rosé, grapes are pressed and macerated for about 4-5 hours. Then the must obtained after static clarification is fermented at low temperature (> 18°C.). As regards red wine production, a classical method is used: the must is fermented with the dregs of the pressed grapes. The period of maceration of the must depends on the different kinds of wine. For the wines intended for immediate consumption (before the end of the following year) the period of maceration with the dregs is brief. It is longer as regards the wines which are drunk some years after their production or which are matured inside little wooden casks.
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