The freshly harvested grapes are destemmed and simultaneously pressed; then, they’re transported in large, modern vats where they ferment with the skins in order to get the most intensity in term of colors and smells. The maceration lasts for 5-8 days with daily pressing until the sugars deplete. The next operation is the racking off: marc and must are separated and the must is separated from the sediment by being poured periodically in vats. The wine is then ready to be filtered and bottled.