Merlot and Cabernet grapes are harvested one month apart and the winemaking process takes place separately in new french oaks. Then the grapes are subject to the fermenting process that uses the "original Camporignano yest", a native yest singled out as the one capable of guaranteeing in time the best performances, and gives the opportunity of avoiding commercial yeasts usage. Maceration lasts about 30 days. Minimum refining in bottle at 15° C: 6 months.