Harvest is carried out in mid-September, with a careful selection of perfectly healthy, ripe grapes. Alcoholic fermentation consists of a seven-day maceration at controlled temperatures of 22–28°C, during which the skins impart colour, aromas, and tannins to the must, followed by fermentation in stainless steel vats. Malolactic fermentation also takes place in steel tanks, giving Tumà a rounder, more approachable character.