The product thus selected is sent to temperature-controlled truncated conical vats, where it ferments according to traditional methods for a period that varies from 25 to 30 days depending on the year and alternating with frequent pumping over and punching down operations.
After vinification is concluded, the wine is lightly pressed, which it falls directly into barrique located in the room under the cellar.
The barrique cellar is composed of two rooms separated with a sliding wall that allows for maintaining a higher temperature in the room used for malolactic fermentation by heating the floor and a lower temperature in the one used for refinement. Here the wines rest for approximately 18 months in medium toasted barriques before being bottled.
A peculiarity that marks this cellar is that all the barriques are placed on support that allow them to be rotated in order to keep the wines on the fine lees through periodic remuages.
The oenologist’s advice, present during every phase of the wine’s processing, becomes princeless at the moment of deciding how to blend it: this is the moment that the great Redigaffi, Giusto di Notri, Syrah and Perlato del Bosco are born, as well as Rossi dei Notri, the second wine produced thanks to the selection of the most important wines.
After this fascinating process the wine is bottled, an operation that occurs in the winery through a mechanized line that inspects, washes and sterilizes the bottles.
At this point the bottled, labelled and boxed wine is ready to be exported to 55 countries around the world.