After harvesting, the grapes are left for a day or two in a refrigerated room before vinification . The grapes are de-stemmed and pressed, then raised in a combination of tank and clay amphorae. Marco does not like the taste of barriques and his production is too small to use the big barrels historically used for Taurasi.
What is important to Marco is that nothing is added during the whole fermentation and vinification process: no selected yeasts, no sulfur, no enzymes – NOTHING. A bit of sulphur dioxide is added during the bottling process if needed.