Isole e Olena's "Cepparello" is produced with the finest grapes, carefully selected and hand-harvested in the second half of October. The bunches, brought to the cellar, are gently destemmed and crushed. Alcoholic fermentation then takes place, with frequent daily pumping over and a long maceration on the skins for approximately 21-28 days. The wine is then racked and pressed, after which it ages for at least 18 months in barriques, one-third new and two-thirds previously used, before being bottled and finally ready for release.