As soon as the bunches are harvested, they are carefully selected, destemmed, and soft pressed. Maceration lasts 15 days, during which the must is subject to frequent pumping over and délestage to fully extract color, complexity, and tannins. The wine completes alcoholic fermentation at a temperature that never exceeds 30°C. It is then transferred and completes malolactic fermentation by the end of the year. This wine is obtained from organically grown grapes.

After aging in wood for a minimum of 36 months in 25 HL oak barrels, the wine is bottled and then released on the market not earlier than five years after the harvest. It is her philosophic view of running the estate, that is to say, making strict and targeted choices whether in the vineyards or in the cellars, that enables her to produce such a high-quality product, sought after by top Italian and foreign connoisseurs. This Riserva is a wine to lay down for decades.