Le uve diraspate vengono sottoposte a criomacera-zione all’interno delle presse, in totale assenza di ossigeno, in modo che i profumi delle uve non vengano intaccati. ###>Harvested in the first week of September during the first light of the morning, the grapes are immediately de-stemmed and undergo cyro-maceration in presses lacking oxygen. In this way, the grapes’ perfumes remain intact.