The wine harvest in South Tyrol takes place during the weeks from the beginning of September to the middle of October.  Upon arrival, the grapes are carefully inspected by the winemaker. The processing of the fresh must and the fermentation process are completely different, depending upon whether white wine, rosé, or red wine is being produced. With white wines and rosés, the grape juice is pressed immediately and fermented separately from the pomace (skins, seeds, stems, and stalks). The fermentation of red wines, on the other hand, takes place along with the skins and seeds. The duration of the fermentation period normally varies between five and fourteen days.

With most of the white wines as well as with South Tyrolean Vernatsch, the fruity flavors and lively freshness are essential features.  It is necessary to maintain and promote this with the vinification techniques in the winery.  Aging in large wooden barrels and stainless steel tanks are best suited for this.  Some white wines and the full-bodied red wines benefit from a longer vinification in large wooded barrels and in small oak casks.