Malvasia and Trebbiano grapes are dried on straw mats for approximately 3 months and are then gently
pressed. The must is slowly fermented and aged in sealed caratelli of various sizes and different kinds of
wood for 11 years, in contact with the mother yeast, the special characteristic of this sweet wine, that
allows it to develop the layers of complexity for which it is known.

The vines for this wine are quite old, from 25 to 43 years of age. They grow at an altitude of 400 meters
on soils of marly shists, sandstone and limestone and enjoy a south-southwestern exposition.