The grapes come from the territory surrounding the winery, characterized by medium textured soils composed of clayey limestone of Miocene origin, medium height slopes, sub-arid climate.
After a careful selection of the most suitable plots, grapes are de-stemmed, crushed then gently pressed. The obtained must is clarified by cold static decanting and selected yeasts are added to the clean part. Fermentation takes place at a temperature of 14-16°C for about fourteen days. When fermentation is complete, the wine remains on the fine lees for about 45 days and is bottled in the Spring following the harvest to keep its fresh characteristics intact. In perfect storage conditions, it can be aged for a further period of 2 years from bottling date.