In the vats the grapes ferment spontaneously due to the presence of indigenous yeasts in the cellar at San Michele and on the grape skins. The grapes are left to macerate for a few days to give some substance to our “weak” grape juice.
We draw off and finish the alcoholic and malolactic fermentations in used barrels. The decanting, reduced to a minimum, follows the moons (the astronomical ones and those of the cellarmen).
The wine develops by itself. Incredibly, every year, the miracle is repeated.
These “small” grapes of ours, never perfectly ripe, poor in body, are able to give wines immediately recognizable (you can detect the salinity), extraordinarily easy to drink and at the same time complex and really “very good”. If they have any defects … well, they are our children, and we love them all the same.