From three separate vineyards in the Alba zone. Yields are limited by intense green harvesting but also dense planting - around 7,000 plants per Ha. Vines are guyot-trained.
The wine is fermented for 7 days at a controlled temperature, and is punched down daily. Following this, it is racked into wooden casks (some new, some of second passage) for 9 months, after which it is put in stainless steel for a month, and finally bottled. It has an ageing potential of about 6 years. Approximately 20,000 bottles are produced annually.