The vines are sown with alternating stakes with a mixture of 40 essences (including rocket) that will be over-crushed at the time of maximum flowering, at the same time the following day the 500p preparation is given to favour the metabolisation of the underground plants through the strengthening of the microbial flora of the land. The vine, but all the plants take advantage of this technique, because they manage to synthesise the famous resveratrol. In the cellar the vinification processes take place only with indigenous yeasts, only by controlling the temperature, in temperature-controlled tanks, which does not exceed 18/20 gr. For whites and 25 gr. For reds, aging continues in steel for the first time and then with clean wine with refining in large chestnut barrels from 20 to 37 hl to not give the wine a too intense note of wood but preserve the original fruit; also the cellar with the barrels is temperature controlled.
