The vines are trained on a simple Trentino pergola at 4,500 vines/ha. The soil is clay-loam great for water drainage. The grapes are handpicked at the end of September. Pressing is done very gently with static decanting of the must. 70% of the juice is fermented in stainless steel, 30% in tonneaux (oak). Aged on Lees for 7 - 8 months.