Once in the cellar, the grapes are crushed, de-stemmed and placed in cement tanks where they undergo a fermentation process with native yeasts for about 20 days during which regular pumping is done.
At the end of this period, the liquid is separated from the peels which are lightly pressed using a vertical hydraulic press; the two musts (free-run and pressed) follow a separate but identical process in terms of ageing; only at the end is it decided whether to blend them or not.
The ageing process lasts around a year in barrels of diverse dimensions and types of wood. The combination of the type of wood, the size of the barrel and the length of ageing represent a balance that we try to achieve with each type of red grape. Schioppettino rests in barriques or in Stockingers, Refosco and Franc in 10 hl Slavonian oak barrels.
At the end of this period, the wine is decanted into cement tanks for 6 months of further ageing before being bottled without filtering.
The wine that is not bottled is then sold as bulk wine directly in the cellar to private customers.