The grapes are hand-harvested by the end of September, from south-facing vineyards with great exposure to the light that favors a high concentration of sugar and aroma of grapes. After destemming and crushing, the grapes are fermented at a controlled temperature ranging by 26 to 28ºC with repeated pumping over and “délestage” for 10 to 12 days. The wine undergoes to spontaneous malolactic fermentation and then part of the wine ages in wooden containers of 5 to 6 years old and the remaining part in steel, where remains for 12 to 14 months. The utilization of exhausted wooden barrels helps obtaining a maturation of the aromatic profile and tannic structure of wine without interfering with the fruity footprint of the grape. So to respect the character of the territory and the uniqueness of the territory of Colle Rotondo.