They will do two separate harvests, the first to maintain acidity and freshness and the second to add structure to the wine. The wine is harvested by hand and once arrived to the winery will be immediately pressed. The pressing is very soft however, where only about 50% of the potential juice will go into this wine. The wine will then ferment on a cultured yeast created by Pietro. For every 10L of wine Pietro will use 10mg of yeast, this is truly a science to him and he is keen on controlling this natural fermentation which is challenging at best.
From here the wine ages on the fine lees for three months at cold termperatures. The wine does not undergo malolactic fermentation.