After a careful and accurate selection process, the grapes arrive at the wine cellar for the soft pressing process. The grapes for white wines are gently pressed and the fermentation takes place in automated, temperature-controlled tanks.
The vinification process of the red wines starts off with a maceration period in temperature controlled stainless steel tanks. After this, the wine is then drawn off several times to obtain the fruity, full-bodied characteristics of the Alba wines.
The young red and white wines are then left to mature for a short period in temperature controlled stainless steel tanks and then in the bottle in a suitable wine cellar. This allows them to keep their fragrant, delicate bouquet as well as their fruity taste.

The red wines that are intended for long periods of maturation are aged in Slavonian oak barrels, and in small oak barriques. This is followed by a period of fining in the bottle, which allows the various flavours to harmonise and develop their typical pleasant, ethereal aromas.
This combination of vineyard, wine cellar and direct contact with the market are essential to improve the quality and the prestige of the wines of the Langhe.