The winemaking process begins in the first ten days of October with the harvest and selection by hand of the Aglianico grapes in the best sites of the Estate, a precious family ritual that is repeated over time at each harvest. In order to maximize the color and primary aromas of the wine, the grapes themselves are destemmed, crushed directly and subjected to cold skin maceration. The must thus obtained is first decanted and then fermented at low temperature for about three weeks.