The quality of the old grapes, with a small productivity of only 40 quintal/hectar, has been immediately used for the production of Sariano.
The grapes are selected in the vineyard pruned both for a low productivity and selective thinning.
Once harvested the grapes are immediately de-stemmed and fermented in steel vats with a capacity of 25hl where the fermentation happens at a controlled temperature. In this phase the only operation is pumping of the must over the grape dregs.
At the end of the fermentation and of the long maceration which can vary between 25 and 45 days, according to the quality of the skins, the wine is poured into 25hl oak barrels where the malolactic fermentation takes place. The wine stay in the barrels along with the lees until March of the year after.
After the first decanting, the wine goes back into the barrels where it rests until the time of bottling, which takes place after a light filtration.