Produced from vineyards in Soligo and San Pietro di Feletto. Soil is chalky and rich in clay.
Hand harvested. Grapes are soft-pressed, then fermented at a controlled temperature. Stored in stainless steel on the lees. The second fermentation occurs in autoclave (sealed tanks), with specifically selected yeasts for 60 days. There follows cold stabilisation and sterile bottling, at 9.9 g/l residual sweetness.