In 2014 the Ridolfi wine cellar was completely renovated and extended, while respecting the original configuration of the village of Mercatale.

All the grapes are picked by hand and selected firstly in the vineyard and then in the cellar on a roller table after being destemmed. The berries are not pressed but fermented whole in controlled temperature stainless steel tanks that never exceed 27°C. Only native yeasts are used.

The high quality of the grapes allows a very long maceration period: at least 60 days. The aim is to gently extract the colour and polyphenols, using only pumping over and delestage operations (around four times for each tank, spread out over 24 hours). Malolactic fermentation is carried out in steel tanks.