After the harvest the grapes are pressed and put to fermentation in stainless steel tanks. The fermentation process occurs at controlled temperature, below 28° C, and daily checks and adjustments are made; moreover, during the fourth and seventh day of fermentation a “delestage” process is carried out. Once completed the phases of alcoholic fermentation and extraction, peel racking and pressing may begin, while all the necessary conditions for malolactic fermentation are created. As soon as this latter process is carried out, decantation is indispensably performed in order to decide which is the best moment when the Sottovoce Merlot will be put into barrels for perfecting. The perfecting phase lasts about 10-18 months during which analytical checks and sensorial analysis are regularly carried out by our chief oenologist.