The grapes are harvested around the first week of September and subjected to the so-called "carbonic maceration", that gives to the wine a powerful fruity character. The bunches in its entireness are placed in a specific winemaking tool, previously saturated with carbon dioxide, where they remain for 8-10 days at around 27-30° C. During this period, chemical transformations naturally occur within the grape which are the basis of the original and typical aromatic profile that characterizes this Novello wine. At the end of the carbonic maceration period, pressing and fermentation of the must follows at a controlled temperature of 22-24° C. After a short period of maturation in the tank, the new wine is stabilized, filtered and bottled.