All the grapes are harvested by hand into boxes, with a careful selection. We do two different harvest in order to get the acidity from the first one, done in advance, and to get the skin maturation from the second, done one month after and used for a short maceration. The fermentation occurs spontaneously, with its native yeast for both the harvests, into separate stainless steel. The second fermentation occurs into the bottle, with the yeast naturally present on the grapes’ skin, without using any exogenous yeast. The wine and the must have been neither filtrated nor disgorged. For this reason, in the bottle we have some sediment, which mainly consist of its own yeast.