The grape-gathering:
depending on the different zones, it takes place between the half of August and the end of October.
The ripening degree is verified with special instrument to measure must and refraction, as well as the percentage of sugar in the very must.
The grapes are separated from the rows with special scissors and are stored in special baskets for being safely transported to the vehicles. In the processing plant, the grapes are placed on the belt to be selected and separated from the leaves.

The pressing:
The grapes are led to the conveyor where the y are separated frome the grape-stalk, pressed and then led to the "soft press". Inside the press there is a lung that can be filled with water squashing the grapes on a steel basket to gently divide pulp from the dregs of pressed grapes.

The fermentation:
The must is sent to the tanks with the dregs of pressed grapes (for the red grapes) or inside the barriques where the "assembly" phase takes place to set colour and structure under the eye of the oenologist.