Needless to say, that harvest is done by hand according to each stage of maturity, picking through four of five passes in order to preserve body freshness and strength. White wines are 100% Vermentinu made, grapes are de-stemmed and aged on fine lees in stainless-steel tanks for 9 months. The red wine of Clos Venturi is made with 50% Niellucciu , 40% Sciaccarellu and 10% Carcaghjolu Neru. Red grapes are partially de-stemmed and then naturally fermented with indigenous yeasts in 4000 litres of oak tanks. Wines are then aged 14 to 18 months in different kind of traditional vessels such as eggs, stainless steel tanks, barrique, foudre, and sandstone and clay amphoras. For both colours, no fining is done if needed, a light filtration might be done on whites.