Fermentation takes place in the presence of the skins in truncated conical oak vats for 60 - 90 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year.
 
The liquid crunchiness. The secret of its beauty does not bloom immediately in the nose, where it hides, but in the mouth where it is released. The thick skin rich in tannins gives the wine its own flavor: from dried fruit to soft and enveloping tannins with a long and persistent mineral finish. After a sip you have the perception of chewing the wine. By immersing yourself in the glass and closing your eyes, the sensation increases: imagining you are walking among the rows and tasting the Ribolla Gialla grain by grain.