The wine-making process for Glera grapes is in white, with soft pressing, using selected yeasts and the fermentation at a controlled temperature. The Pinot Noir grapes are instead macerated for 2 days in order to allow the extraction of the color and organoleptic elements from the skins, which are then separated from the must, which will be placed in steel tanks for fermentation. The mix between the two bases is made at the moment of second fermentation.