The grapes are carefully selected in the vineyards, and harvested in 8 kilo crates. They are destemmed, they are not crushed, then they are conveyed into temperature controlled stainless steel vats, where alcoholic fermentation and maceration take place. Macerations last about 12 days for the Sangiovese, and up to 20 days for the other cepages. After completing a full malolactic fermentation, the wine is transferred into barriques. The oak is 100% French, and comes from Allier, Chatillon, Nevers, and Troncais. It is 10% new and 90% one year old or two year old for the Sangiovese. It is 80% new for the other cepages. The various cepages undergo separate elevage. The wine is regularly racked and tasted during the whole barrel maturation, which may last up to 14 months. At the end of the elevage, the the best lots are selected through extensive tasting, and they are assembled to create the final blend. After bottling, the wine rests for at least three months before release. The wine is released around 18 months after harvest. Depending on the vintage, it may reach its maturity between 2 and 4 years after harvest. The plateau lasts at least 10 years after harvest. Querciabella is bottled and packaged exclusively in the following formats: 0.750 liter [12 or 6 bottle cardboard box]; 1.5 liter [1 bottle wooden case]; 3 liter [1 bottle wooden case]; 6 liter [1 bottle wooden case] are made. Querciabella is produced without using any animal products or byproducts. It is therefore suitable for vegans and vegetarians.