Grapes are carefully selected & placed in small plastic crates containing 5-6kg of fruit. These same crates are then transferred to drying lofts ('called fruttai') which are conditioned humidity to ensure perfect drying conditions for the grapes. The grapes remain here for a approximately 3 months during which time they will lose 30% of their weight, thereby concentrating all essential compounds contained within the berry. Vinification then takes place in temperature-controlled stainless steel tanks where, through 20-30 days maceration & fermentation and the use of techniques such as rack & return and regular pumpovers, the new wine is born. Once the wine has been racked off its gross lees, it is transferred to barrels to undergo Malolactic Fermentation. Barrel sizes vary from 225lt Barriques, through 500lt Puncheons to 2000-2500lt casks. During the 48 months, the wine goes through regular rackings and topping-up of the barrels until final blending, imparting balance, finesse, and suppleness of tannins.