The grapes, once destemmed and mashed, are fermented and macerated for 12-14 days in stainless steel tanks at a controlled temperature of around 25-28 °C. During this period the frequent pumping over favors the passage into the must of the noble tannins of which the Carignano ad alberello is particularly gifted. Once the malolactic fermentation is complete, the wine is decanted into small fine-grained 1st and 2nd passage French oak barrels for a period of 10-12 months, during which it undergoes an evolution in biochemical, chemical-physical and organoleptic terms. . Subsequently, contact with the glass for a few months allows an early development of the bouquet.