Harvesting can only start once perfect sugar/polyphenol ripeness balance is achieved. The grapes reach the cellar, are crushed, and left to ferment in stainless steel tanks. Fermentation temperature is controlled, and must not exceed 24°-26° C. Automatic daily re-assemblage and pauses are performed as per Oenologist’s directions for each vintage. “Delestage” is carried out between the fourth and sixth day of the fermentation stage. Once alcoholic fermentation and extraction are completed, it is time for racking and skin crushing, and for creating the conditions promoting malolactic fermentation. When also this fermentation stage is over, decanting is carried out to choose the best moment for bottling Cabernet Sauvignon DOC Venezia Bio-Vegan. Following bottling, it builds up character by ageing at least 2 months in the bottle before being introduced to our customers.