The Dolcetto component was crushed and macerated for 4 days prior to yeast addition. A warm ferment (28 degrees) with 4 times daily hand-plunging.

• 将酿酒的葡萄压碎后，先经过4天的浸软，再添加酵母。暖温发酵下(28度)，以人工每日搅动四次，并保留葡萄皮十天，一直到进行挤压前。