Fermentation and maceration at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, maceration period is continued bringing the temperature to 29° C; after the racking, wine is transferred into oak barrels. In compliance with production specifications (total ageing of 37 months, of which 12 months in wood and at least 4 months in the bottle), Sagrantino is aged in wood for 12 months followed by long ageing in steel tanks and bottle.