After manual harvesting in October, the grapes are crushed and transferred to temperature-controlled stainless steel tanks. Fermentation takes place in the traditional way, with daily pumping over of the must on the cap for a minimum of 30 days. In the best years, the ancient method of fulling the cap for about 40 days is used. The skins remain immersed in the must as if in infusion, in order to extract as many aromas and flavours as possible. The wine is then drawn off and transferred into French oak barrels of about 25 hl, where the Barolo matures for 24 months. Finally, the wine is stored in Bordeaux bottles with natural corks for a further 12 months before release.