Guardiense Falanghina vineyards stretch over 120 ha., at an altitude of 300 - 400 m.asl. Soil is a combination of chalk and clay. Vines are guyot-trained, with 4,000 planted per ha.
Grapes are harvested in the second half of September. Cold maceration is followed by a soft pressing. Wine is fermented in stainless steel containers for 20 days at a controlled temperature of 13°C. Bottled the following January, and subsequently aged in the bottle.
La Guardiense is the world's biggest producer of Falanghina, with over 50% of existing vineyards worldwide. This enables them to make rigorous selection in vineyard and cantina. La Guardiense produce Falanghina at several different levels, of which Janare is the most representative.