After a soft pressing, the white grapes are separated from the must. 12 hours of refrigeration and the force of gravity are usually enough to settle solid particles. The noble liquid, made clear in this way, is decanted into vats, where fermentation takes place. After about ten days, yeasts transform the must's sugars into alcohol, giving birth to new wine. According to the kind of wine, fermentation occurs either in stainless steel vats or in French-oak barrels, at controlled temperature. Ageing continues for up to 24 months for the wines of the noblest vineyards. Red grapes are pressed and moved to stainless steel fermentation vats. Here, pumping, and plunging the skin caps extract colour and noble tannins from the must. Maceration may last from ten to fifteen days. When the alcoholic fermentation is over, the new wine is racked off the skins. Malolactic fermentation follows. The wine is decanted and aged in small barrels of French-oak.. Bottling takes place in spring, but the wines are not immediately ready for sale. Considerable bottle-ageing is necessary for these wines to express their best.
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