Upon arrival in the cellar, the fresh Pinot Bianco grapes are moved from the receiving hopper to the vacuum presses where they undergo soft pressing at a negative pressure of -2 BAR with oxygen reduction (to prevent oxidation and uncontrolled fermentation, avoiding the need to add chemicals). After racking and the simultaneous separation of the skins, the resulting flower must is conveyed into large wooden barrels where yeast is added for alcoholic fermentation without sulphites. Ageing takes place slowly on the lees. Finally, after a resting period, bottling can take place. A further period of ageing and resting of the wine will then take place in the bottle, in our cellar, at controlled temperature and lighting.