Only the best grapes chosen from all of Riecine’s vineyards end up in La Gioia. A scrupulous selection in the field is following by a double sorting in the winery. First the bunches are checked one by one on the vibrating sorting table, then destemmed before the berries are scrutinized again before being transferred to Nomblot unlined concrete tanks and Grenier truncated-cone French-oak vats. Fermentation begins four to five days later, with the must kept at a controlled temperature to encourage cryomaceration, in part with dry ice. Generally the fermentation continues for 14 to 15 days, then, after a brief submerged-cap maceration, the wine is racked into tonneaus. Of these, a third are new, a third are on their second use and a third are on their third use. Here the wine stays for 24 months, after which the batches are combined to compose the final blend. This is transferred to unlined cement tanks, where it spends another 3 months for tartaric stabilization and natural fining before being bottled. In the ageing room, carefully protected from light, vibration and sudden temperature changes, the bottles rest for at least 6 months before being released on the market.