Harvesting is done at night or early in the morning, followed by a pre-fermentation maceration in stainless steel or concrete vats. Alcoholic fermentation lasts around ten days, followed by another ten days of post-fermentation maceration. We use only indigenous yeasts for fermentation. The ageing process then continues for twelve months: 80% of the wine matures in oak barrels (a mix of new and one-wine barrels), while the remaining 20% rests in Galileo concrete tanks.