At harvest time, the loosest bunches are selected by hand (this prevents moisture from lingering between the berries as they dry out and mold from forming).

The bunches are laid out on the traditional “arele” (reed mats) or in wooden or plastic trays inside the fruttai, or drying lofts. The duration of the drying period depends on that year’s climatic conditions, but it generally extends until mid-December. This crucial stage is watched over with vigilance, to prevent the formation of harmful molds and to avoid making wines that are too concentrated, inelegant and excessively high in alcohol.

As they dry, grapes shed at least half their weight, their acidity diminishes, the ratio of fructose to glucose changes, the polyphenols become more concentrated and glycerin levels rise. The pressing and fermentation occur after the drying stage has been completed.