Between the end of September and the beginning of October.
Da-Di is vinified in 12 terracotta vessels made in Tuscany – 6 were manufactured by Artenova in Impruneta, and 6 were manufactured by Laboratorio San Rocco in Torrita di Siena using clay from Mount Amiata. This wine is composed of one-third whole bunches and two-thirds whole berries. Fermentation takes place with indigenous yeast, followed by a daily manual punchdown schedule.
Da-Di is blended after three months, then returned to the amphora for an additional two months’ ageing before bottling.