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 hand harvested from 65 year old wines and, after destemming and crushing, fermented in their skins for 3 weeks at controlled temperatures. About eighty percent of the wine is aged in steel tanks while the remaining 20% is aged in French oak barrels for 6 months. Malolactic fermentation takes place before blending and bottling where the wine is further aged for several months before release.