From the Vigneto al Lago vineyard. Vines planted at 200 m.asl. Guyot-trained, with 5,400 planted per ha.
The grapes are first crushed, pressed off and then left to macerate. Then they are left to settle for a night at low temperature. The must is allowed to ferment in stainless steel tanks. Tthe wine is bottled at the end of January.