In the vineyards located in Romans d’Isonzo the grapes are harvested in the second decade of September. After being carefully destemmed, they are left to macerate for a short period and then softly crushed. The resulting must is left to decant and after that it ferments in steel tanks at controlled temperature. After fermentation, the wine settles on the lees in stainless steel tanks for 5 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested in the second decade of September. After being carefully destemmed, they are left to macerate for a short period and then softly crushed. The resulting must is left to decant and after that it ferments in steel tanks at controlled temperature. After fermentation, the wine settles on the lees in stainless steel tanks for 5 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested in the first decade of September. After being carefully destemmed, they are left to macerate for a short period and then softly crushed. The resulting must is left to decant and after that it ferments in steel tanks at controlled temperature. After fermentation, the wine settles on the lees in stainless steel tanks for 5 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested in the first decade of September. After being carefully destemmed, they are left to macerate for a short period and then softly crushed. The resulting must is left to decant and after that it ferments in steel tanks at controlled temperature. After fermentation, the wine settles on the lees in stainless steel tanks for 5 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested in the first decade of September. After being carefully destemmed, they are left to macerate for 6-8 hours on the skins and then softly crushed. The resulting must is left to decant and after that it ferments in steel tanks at controlled temperature. After fermentation, the wine settles on the lees in stainless steel tanks for about 6 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested in the first decade of October. After being carefully destemmed, they are left to macerate for 10- 15 days, depending on the vintage, on their skins. At the end of maceration must is separated from skins and is poured in steel tanks at controlled temperature where the malolactic fermentation takes place. After that the wine ages in stainless steel tanks for 6 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested in the first decade of October. After being carefully destemmed, they are left to macerate for 10- 15 days, depending on the vintage, on their skins. At the end of maceration must is separated from skins and is poured in steel tanks at controlled temperature where the malolactic fermentation takes place. After that the wine ages in stainless steel tanks for 6 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested at the end of September. After being carefully destemmed, they are left to macerate for 10-15 days, depending on the vintage, on their skins. At the end of maceration must is separated from skins and is poured in steel tanks at controlled temperature where the malolactic fermentation takes place. After that the wine ages in stainless steel tanks for 6 months.

In the vineyards located in Romans d’Isonzo the grapes are harvested in the first decade of October. After being carefully destemmed, they are left to macerate for 10-15 days, depending on the vintage, on their skins. At the end of maceration must is separated from skins and is poured in steel tanks at controlled temperature where the malolactic fermentation takes place. After that the wine ages in stainless steel tanks for 6 months. 

In the vineyards located in Romans d’Isonzo the grapes are harvested at mid-September. After being carefully destemmed, they are left to macerate for 10-15 days, depending on the vintage, on their skins. At the end of maceration must is separated from skins and is poured in steel tanks at controlled temperature where the malolactic fermentation takes place. After that the wine ages in stainless steel tanks for 6 months.