Thanks to their perfect position, the grapes are left to ripen until the sugar concentration and phenolic maturity are just right. This makes it possible to bring out all the organoleptic characteristics of the grape during vinification and lays the foundation for the prolonged longevity of the future Barolo Riserva. After crushing and destemming, the must ferments in temperature controlled stainless steel tanks, where daily pumping over is carried out to gently extract the aromas and colour from the skins. Using the submerged cap technique, the maceration phase begins, the aim being to optimise extraction and stabilise the colour of the wine. This phase lasts an average of 30 – 45 days, during which malo-lactic fermentation also takes place. Upon completion of maceration, ageing in wood begins, lasting an average of forty months. This is followed by bottling and subsequent bottle ageing for a further twenty-two months.