||The harvest was carried out when full aromatic maturity was reached. The Fiano grapes for the Roycello were harvested between 7 and 18 September.
||The grapes were delicately de-stemmed and immediately softly pressed. The must it was brought to a temperature of 10 ° C for about 24 hours to obtain a natural decantation. The must clarified in this way, it is fermented with selected yeasts in thermo-conditioned stainless steel tanks at a temperature of 16 ° C.
||A short period of aging in steel "sur lies" (about 5 months) andaging in the bottle (about 3 months).