The vineyards, mainly situated in the Illasi valley, are trained using the Guyot system with a density of 5,000 vines per hectare, and positioned at an altitude ranging from 150 to 300 metres. The soils are calcareous marls of alluvial origin, rich in soil skeleton.

Grape bunches are hand-picked, put into crates and immediately taken to the wine cellar in the second week of October. Fermentation takes place in truncated cone-shaped oak barrels at a temperature of 22-24°C, for about three weeks. Pumping over is not scheduled and all activities are performed manually and separately from barrel to barrel. Aging takes place in 500-litre casks as follows: 70% oak, 20% chestnut and 10% cherry wood, for a period of 18 months. Before being sold, the wine is aged for some months in the bottle.