The grapes are carefully selected and hand-harvested at optimal ripeness, then hung in the old "appassitoi a fili" (hanging drying racks) of the cellar. Through this practice, the clusters do not come into contact with each other, allowing the dehydration phase to occur at the right pace, preserving the integrity and health of the fruit to the fullest. When the water loss and the sugar and aromatic concentration reach the desired levels (around mid-January), the bunches are removed from the strings, cleaned of any mold, and then subjected to destemming and pressing using an ancient vertical press ("lo strettoio"). The pressing lasts 2-3 days, until the last juice is extracted from the dried grapes. The must is then clarified by decantation at room temperature and subsequently transferred into wooden barrels, where it rests "scolmo" (without topping off) for 6 years in an environment exposed to natural temperature and humidity fluctuations ("la vinsantaia"). Finally, the wine is extracted from the wood and temporarily placed in small stainless steel tanks in preparation for bottling, which is done strictly without filtration.