The grapes sourced for Colore were selected from 3 vineyards: Lamole, Vincigliata and Siena. Each vineyard was harvested up to 8 times, allowing to hand-pick the grapes at the perfect level of ripening. After the first selection in the vineyards, a second selection occurs at the winery before the destemming. At this stage the berries were softly pressed and placed in open-top barriques, with extreme attention on keeping each plot and parcel separate from the others. The fermentation is conducted by indigenous yeasts naturally with 6 to 8 manual punch-down and pump-over per day, without temperature control and without bleedings, and lasted up to 2 weeks, with one extra week of maceration on the skins. After the fermentation the wine is moved into new barriques, where the malolactic fermentation happens. Each parcel is aged separately for almost 20 months before the final blend is decided.