The Pinot Grigio grapes are harvested by machine in late September and early October, picked at optimum time according to each vineyard plot being analysed daily leading up to the harvest. The grapes are brought to the winery, pressed and the clear juice transferred into steel tanks for a long cool fermentation using natural yeasts. The wine remains on the fine lees for a short time, before racking into a clean tank for Malolactic ferment to reduce the acidity, then storage before filtering and bottling in the late spring following the harvest