The fermentation of the Trebbiano Modenese and Malvasia musts is carried out at a controlled temperature, so as to obtain a good extraction of polyphenols.
Once the fermentation is complete, in the winter we carry out various decantations, avoiding any filtration. This allows us to keep the quality of the wine high, a fundamental activity to prepare for the bottling.
At the end of winter the wine is assembled by cutting as a percentage, using 80% of the Trebbiano Modenese and 20% of the Malvasia.
In the spring, with the April moon, it is bottled to start a natural re-fermentation in the bottle, with its related froth and slow aging on the lees.