According to the type of wine the production technologies change:

These are wines that do not direct to the immediate flavours of the wine-making but to transformations that happen in the long run; accomplice is the oxygen that participating to the life of the wine transforms its "bouquet" month by month giving, in this way, different flavours. These wines are obtained with grapes in light over-maturation. Fermentation takes place at controlled temperature and, differently to the vintage years wines, has to be as long as possible so to extract more tannins and antociani ( colour). At first the wine will be not so good but, after some wines-decanting and thanks to slow oxygenation that happens in the oak barrels, it acquires a good flavour. Searching the tannins and the bodied of the wine is it possible to aged in oak barrels also the white wines. The staying in oak barrels of the white wines has not to exceed, normally, six months. Very important is the type of oak that is used, because origin area and fertility of the soil, are situations that vary the characteristics of the oak and the quality of the tannins. An oak before becoming barrel normally has to be 150 - 250 years old, its increase in one year can vary from 7.5 to 2.5 mm. of range. The oaks of great value usually are going to increase 2.5 mm per year and tannins inside the oak are different according to their position, in the centre or the edges of the tree. Important function is the microxygenetion of the wine: the barrel leaves to pass smallest quantitative of oxygen that, mixing with the tannins, with the antociani and with the alcoholic compounds, permit a slowly maturation of the wine till to take to its maximum exaltation. Our farm for its aged wines uses barrels that have different dimensions: from 2.5 Hl to 25 Hl. These are in oak coming from France, Slovenia, Italy, California, Austria and Russia. The used of this type of oaks changes according to the type of wine and to the period of the aging.