The grapes come from vineyards located on medium-sloping hills, made up of medium-textured marl in which the fine fractions prevail, i.e. silt and sand, compared to the clay which however contributes, due to its concentration of mineral salts, to giving the wine a remarkable structure.

To keep the grapesintact and enhance the characteristics of the wine, all grape transformation operations are carried out within the production area: the bunches are quickly taken to the cellar and delicately pressed to extract from the skin and the outermost area of the grape only the most noble and aromatic fractions. The must
obtained is left to ferment at low temperature in thermo-conditioned steel tanks. The wine is then decanted into steel tanks to preserve its typical fresh and fragrant aromas. The prolonged stay on the yeasts makes this wine long-lived, capable of evolving after uncorking and still in the glass.