Dried grapes are pressed in mid-December, and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts, lasting approximately 50 days. The wine is then aged in French barrels for two or three years and racked into Slavonian oak barrels for four more years. During this aging process, additional alcoholic fermentations take place. Vintage after vintage, the Alzero remains one of the most unique wines in Italy.