In the vineyard Piergraziano does not carry out any treatment, not even with sulphur, he mows the soil by hand and barefoot with a hoe. The vineyard is planted using a sapling system for the old vines, and an orderly sapling system for the new ones. The harvest of the grapes is done completely by hand and immediately pressed and destemmed, small quantities gradually enter the cellar to fill the vats. The first ten boxes of each vat are not destemmed and are pressed with the feet. After the beginning of spontaneous fermentation with indigenous yeasts, he waits for the sugars to drop to zero by punching down with a chestnut stick every four hours, night and day, after which he waits another week for maceration in the vat on the skins