The vinification cellar was designed to take full advantage of gravity flow. This concept allows harvested berries and fermentation processes to be handled as gently as possible without mechanical pumps. The grapes are harvested in the early morning to preserve the fruit's purity and protect it from elevated daytime temperatures. The must, which has undergone maceration on the skins at a temperature of 10 °C (50 °F) for about four hours, is first transferred by gravity flow into tanks for decantation and clarification, then transferred into barriques where alcoholic fermentation takes place, followed by malolactic fermentation. In February, Chardonnay is ready to be transferred back into stainless steel vats and blended with Grechetto, which was fermented separately and did not age in oak. Subsequently, Cervaro della Sala aged in the bottle for several months in Castello della Sala’s historic cellars before being released for sale.