We ferment all varieties and selections in separate tanks. As we use only natural yeast, the first couple of tanks may be a bit slow in starting fermentation, but after a couple of days all tanks ferment without any problems. When fermentation is finished, we take the wine off the skins and put it in barriques, larger “botti” or steel, depending on the wine for malolactic fermentation and ageing, which can last between 12 and 24 months. We reduce the use of sulphites to the absolute minimum necessary to achieve the best quality. We use a small percentage of new oak barriques so as not to spoil the fantastic varietal character expressed by our grapes in this unique territory.