During harvesting time, the Guarini family personally visits all suppliers to assess grape maturation and comprehend how the next vintage will be, in order to guaranty the consistency of the chemical-physical and organoleptic characteristics of the products bottled. For this purpose, during the supplier evaluation stage, the Losito & Guarini internal laboratory accurately examines the wine sample submitted by each supplier.
Upon receiving crude wine, a sample is extracted directly from the tank truck and is immediately analysed accurately to verify that the product that is entering the company corresponds to that previously evaluated and approved during contract negotiations. This operation is necessary for unloading to be authorised.

After acceptance, the wine is fined and subsequently, after an appropriate sedimentation period, filtered and, if required, subjected to tartrate stabilisation. The main scope of the tartrate stabilisation process in the wine cellar is to avoid the formation of precipitates once the wine is bottled.
In the specific case of crackling wines, in addition to the aforementioned operations, the wine undergoes second fermentation in closed vats at a controlled temperature, by adding selected yeasts that add freshness and aromas to these products.
At this point, the wine is filtered once again and balanced using appropriate antioxidants; at the end of this operation, the product is ready to be bottled.