The harvested grapes are pressed on the spot in the cellar and heated immediately, before the alcoholic fermentation begins. This continues for several days for an optimal concentration of juices. The reduction in juices corresponds to 50 % of the initial volume.
After resting for more than a year in the large oak barrels where begins their concomitant double fermentation (alcoholic and acetic), the vinegars are ready to be transferred to the small wooden barrels made of various types of wood. These are purposefully located under the tiled roof heated by the sun, and here starts a very long ageing process that will concentrate the liquids in rich, acidulous, complex dark nectar