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 transferred to a combination of small oak barrels and stainless steel tanks. After spending several months on lees, the lots are blended, the wine is bottled and laid down for several more months before release.