The undried grapes are destemmed and fermented straight after the harvest. The dried grapes are added later and allowed to ferment in stainless steel for a week before pressing at the end of December. The wine is then transferred into small barrels to finish fermentation and then mature in wood for 8 to10 months.
Area of production
The Campo Lavei vineyard on the hills of Montecchia di Crosara Montecchia di Crosara.
Limestone and pebbles.
At the beginning of October, some of the grapes are set aside to dry in wooden trays until the end of December.