The Trebbiano grapes, coming from our own vineyards and some other rented, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras for a 24 hours maceration.
The skins are then separated from the juice and softly pressed, before our indigenous yeasts take over and lead the fermentation process.
The Trebbiano wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled.