When drying ends, the grapes to be turned into must are chosen after having eliminated bunches full of mould, rotten grapes and ones eaten by insects; then they are manually de-stemmed as tradition dictates, then pressed. The dried, de-stemmed grapes are finally poured into the press and "crushed" several times. The most resistant grapes go into a tub (called "Ormella") and are crushed with a "bacanela", a handmade wooden cylinder. The residue, after hard-wrought effort, is pressed once more.

The must that is obtained slowly ferments in oak and acacia barrels that are not completely full, until the wine oxidises on contact with the air, with a small part of it being dispersed. The must is then left to settle naturally to roughly eliminate solid parts. this is one of the secrets of Torchiato di Fregona: come to life slowly "by subtraction" thanks to numerous steps and development stages.