The grape harvest typically commences in late September or early October, with mechanical harvesting ensuring optimal grape quality. Before fermentation, the musts are meticulously raked and only high-quality lees are used in winemaking to guarantee rich flavor profiles. To prevent the formation of higher alcohols, fermentation temperatures are strictly monitored, utilizing state-of-the-art technology. Following the completion of both alcoholic and malolactic fermentations, the natural and genuine wines are distilled promptly to maintain their remarkable quality, ensuring that each bottle is a testament to the care and expertise employed throughout the winemaking process.