Upon arrival at the winery, the grapes were selected at two distinct times: before and after destemming, to ensure that only perfectly ripe grapes reached the fermentation tanks. As with every harvest, the individual vineyard plots were divided into many small collection plots according to the climatic trend of the year, distinguishing them by the characteristics of the grapes and vinifying them separately. Fermentation and maceration took place in stainless steel tanks at a controlled temperature for 15 - 20 days. After the racking operations, the wine was transferred directly into barriques, where, by the end of the year, malolactic fermentation took place. In February, the best vinified plots were selected and combined. Guado al Tasso was then transferred again into new French oak barriques where it remained to refine until bottling in June 2021.