The types of grape produced from the farm are mainly Pinot Grigio, Chardonnay, Sauvignon and Tocai for the white wines, Merlot, Cabernet Franc, Cabernet Sauvignon and Refosco for the red ones. The cultivation of the grapes is overseen from a graduated technician specialist of the diseases of the vine that, in compliance with the CEE law n 2078, prescribes the dunging, the sanitary treatments against the Presospera and other typical adversities through advised active principles, in way that residual or traces of injurious elements does not remain in the wine. The health of the grapes is greatly cured from us, so to prefer the manual grape-gathering with training of our grape-gatherers just to remove eventual presences of rottenness from the grapes. In our wines are present a third of the solforosa admitted by the law in order not to give digestives disturbs and tiresome headaches. The harvest takes place after repeated analyses of the sugars, of the acidity and of the maturation of the grapes, so to obtain a product with the right organoleptic characteristics. .

The white grape gathered and selected by hand has to be put in soft press and, after two hours working for every filling, the must is squeezed without pulping the peels so to avoid that colours and unpleasant tannins, that could remove delicacy to the wine, came out from the peels. The obtained must is left decanting and, after cooled, is poured off so to remove the bottoms. At this point the must ferments for some days at controlled temperatures ( 18 - 20 degrees) in stainless barrels avoiding, in this way, changes temperature that could disperse the flavours. Other common customs at the end of the fermentation such as lowering the temperatures to decant the wines, eliminating the potassium salts that in bottle could be formed, pouring off and filtrations after the harvest, render the white wine ready for bottling. Other talk has to be made for the red wines which are less delicates than the white, but they need longer times of working inasmuch as their typologies can be different as different are the tastes of the consumers. Today in the market we can find red wines, like Novello, that are appreciated for their pleasantness or vintage year and aged wines that are appreciated for the characteristics that can only stand out after a wise working and in the long run so to facilitate the various aromatic combinations and so to donate flavours and different sensations.