The grapes are very carefully selected and picked by hand when they are absolutely ripe, before being hung on the winery’s old ‘’appassitoi a fili’’ (drying wires). By using this method, the bunches do not come into contact with each other and the drying process can take place at just the right speed, so that the fruit remains perfectly intact and healthy. When they have lost sufficient moisture and their concentration of sugars and aromas have reached the desired levels (in mid-January), the bunches are removed from the wires, cleaned of any moulds that might have developed, and then destemmed and pressed in an ancient vertical press (‘’strettoio’’). This pressing lasts 2-3 days, or for as long as one can extract even a few drops of ‘’nectar’’. The must is then left to settle and clear at room temperature and subsequently transferred into wooden barrels (100-litre carati and barriques), where the product rests – without being topped up – for 15 years in the vinsantaia, a room subject to the natural oscillations of temperature and humidity. Lastly, the wine is removed from the wood and put provisionally in small stainless steel tanks to clear and be prepared for bottling, which always takes place without any filtration.