They are then placed in vats, alternating with layers of red grape pomace Friuli until the filling of the container is refilled with water.
The last layer must coincide with one of the marc, to form the so-called "cap". It is eventually pressed with weights to maintain a state of anaerobic and thus ensure the fermentation process.
It thus leaves to the nature run its course: the lactic acid bacteria, yeasts and acetic acid bacteria naturally present in the turnip and marc, find their favorable conditions for the implementation of the fermentation that will ensure the stabilization of the product and the production of typical aromas of Brovada.
Turnips are left in the vats for a period of not less than 40 days, that is when the turnip, cut in half, presents the inner part with a distinctive pink color, good aroma of grape and a sour taste without a hint of fresh vegetable.
Turnips are removed from the vats, peeled and cut into strips, packed in bags and ready for consumption.