The vinification aims at satisfying the natural winemaking process, the alcoholic fermentation, at its best.

For the red wines, we use long macerations on the skins, decanting, aging in tonneaux, bottling without filtration or clarification and further refinement in the bottle.

Sparkling wines are produced using the traditional Piacenza method of natural refermentation in the bottle which consists of bottling the wine containing a sugary residue at the beginning of spring, as the temperature rises, the sugar in the wine will fermentate again allowing the natural froth to grow.