The malolattic fermentation happens spontaneously with the wine in steel or wood containers. In fact it’s in French oaken barriques that the wine completes its fining, or the process of stabilization and clarification, which can vary from 14 to 20 months. At the end of this period we can evaluate the organoleptic characteristics of each single micro-vinification (clone, wine variety and vineyard) and appraise the final blending of the wine in such a way as to enhance the single peculiarities of each wine variety. The bottled wine continues its fining process in the cantina for a minimum of 10 months.