Cultivation happens in Rovereto and Mori at south-east and south-west exposure with an altitude of 240m ASL. The soil composition has alluvial sandy loam sediments. Vines are trained on Guyot and simple Trentino pergola at a density of 5,000 vines a hectare. Manual harvesting happens in early October, followed by fermentation at controlled temperatures in stainless steel tanks. Malolactic fermentation occurs in fiberglass reinforced concrete tanks as well as ageing on the lees for approximately 5/6 months. This is done partly in fiberglass reinforced concrete tanks and partly in barrels that have been used once before.