The Ferragù winery is a structure that shares and unites together, in a happy and suggestive union, the tradition - with tools and utensils of the past all inserted in an ancient structure of Romanesque origin with thick and low vaulted stone walls - and technology, thanks to the most modern machinery. Tradition and modernity. Old and new. Traces of the past that mix, dosing in a superfine way, to recreate what is most perfect in an intense and impenetrable ruby red color, in a sublime and bewitching scent, in a full and persistent taste. Upstairs in the Ferragù winery, the grapes are first pressed, de-stemmed. Then the must is transferred to the fermenter. After about thirty-five hours of 'cold' maceration at a controlled temperature, fermentation begins and will last about ten days. In this period, with rigorous punctuality, the temperature of the grapes is controlled, which slowly ferment. This step will allow the extraction of coloring substances, tannins and all the aromatic components directly from the skins. Fermenters and tanks are all made of steel. For aging, French and American oak barrels have almost always been used. Of equal capacity, the 225-liter barriques are the only barrels that can boast their name in terms of capacity. Their essence gives even more emphasis to the aroma and flavor of the Ferragù product. There are two drying rooms, located inside the cellar in order to make the most of the silent air that makes the indispensable withering of the grapes perfect. From the reading of the data collected in the laboratory, the suitable period for harvesting is decided, above all according to the practice of drying. Within this small shop, fermentation is followed together with the development of the wines in their 'aging' phase. The experience used to bring the grapes destined for the flagship wine of the Ferragù winery to the right degree is and must be high. The drying is a fundamental step, not surprisingly here, in this area, it is considered a second harvest. The grapes must be healthy and perfectly ripe not only on the skin, that is, on the outside, but also on the inside. They are selected already at the time of harvest, in the first three weeks of October: the bunches called 'spargoli' are chosen, i.e. those with berries not too close to each other, so that the air is free to circulate. This precious loot is distributed on large and white plateaux, no longer the wooden crates, but perforated plastic crates, very useful for establishing the right degree of ventilation and ensuring faster and more effective washability after use. The repeated, rigorous and inflexible control of shoots and shoots, the yield which obviously becomes limited, the drying and fermentation technique according to solid natural principles, the aging in barriques.