The refined quality of the wines typical of the Monferrato region produced by CarlindePaolo is the result of the scrupulous work carried out on the vineyard during the entire year.

When fully ripe, the clusters are manually harvested using small crates so as to avoid excessive pressure on the grapes. As soon as picked, they are carried directly to the cellar for vinification, where they undergo pressing into pulp, then fermentation into must and then wine. Fermentation takes place in stainless steel tanks, each containing a single lot of grapes from the same vineyard so as to make the selections and matching only later in time, based on the type desired.

The product is then decanted when still lukewarm to activate in a natural way another stage of the malolactic fermentation by specialized bacteria, which makes the wine less acid and gives it a more delicate flavor. The fermentation phase is followed by the clearing process: the wine is poured from one tank into another to make it more limpid with the cold temperature of the winter.

In the spring, following a series of tastings and evaluations, a careful selection based on the