Villa Vitas, in the picturesque medeival village of Strassoldo, has been in the same family for over 100 years - and they remain passionately dedicated to the art of winemaking. The grapes are harvested between the end of September and the beginning of October and, after destemming and crushing, fermented in their skins for several weeks at 22°C. After pressing, the wine undergoes spontaneous malolactic fermentation and is then left for several months in the tanks to refine, with 10% aged in French oak barriques before bottling.