The red Primitivo grapes are softly handpicked in 20 kg cassettes and then rapidly brought to the winery where they are destemmed and gently crushed. The grapes remain for one week in the tank at low temperature in order to have a pre-fermentative maceration. Alcoholic fermentation runs at 22-26°C for around 15-20 days with daily remontages. When fermentation ends, wine is racked in another tank where malolactic fermentation takes place. Then wine lies in wood barrels for 6 months before being bottled.