The harvest begins after a thorough tasting of the grapes. Destemming and crushing are followed by fermentation and maceration, the duration of which depends on the extraction of polyphenols and aromas. The malolactic fermentation generally takes place after the alcoholic fermentation.

The Malvasia grapes reach optimal maturity just a few days before becoming overripe. This means that they have to be picked at the right moment to ensure the right amount of sugar, malic acid and polyphenols in the must. The wine achieves harmony in the process of vinification with the help of modern technology and the least possible use of sulphites.