The same meticulousness with which the harvested grape is selected is reflected in the cellar. The careful work of the winemaker allows to make fermentations and macerations that aim to be sweet and soft when extracted. At the racking, the wine begins its aging process in French oak barrels, which for the first 10/11 months occurs “SUR LIE”. During this period, the wine is left in contact with fine lees, which are kept active by frequent batonnage and macro-oxygenation, allowing the wine to gain added structure and become more harmonious. Then, for a further 7/8 months, the wine ends its aging process in wood, thus obtaining a greater polymerization of the phenolic component that gives it complexity and elegance.