The "Cormons method"" is based on an incision made on the best clusters at the peduncle, which blocks the flow of sap to the clusters that begin to wither on the vine rather than in attics or headlands, to avoid any parasital interference of the grapes by external agents before the harvest and pressing. The ""Cormons method"" consists in blocking the clusters once they begin to ripen, in the third tenth of August. All of the domain's employees are involved in the operation and are equiped with steel scissors specially made by a cutlery maker in Maniago. After the incision, the clusters are no longer supplied with sap and begin to wilt. The noblest and best assimilated components - acids, sugars and flavours from the first phase of maturation - remain the grapes' prisoners. Afterabout 40 to 50 days, the employees collect the withered grapes. They reduce the vegetation water from the must that was squeezed until the desired alcohol content is obtained. Temperature-controlled fermentation in stainless steel tanks then follows.