From two vineyards - Le Prata, with a south-easterly exposure, planted at an altitude of 500
m.asl - and La Torre south-west facing, at 320 m.asl. Cordon-spur trained.
Spontaneous fermentation using only local yeasts, lasting 28 - 30 days. The wine is then left to age slowly in 10, 30 and 50 hl. casks for 8 - 10 months. Finally aged in the bottle for 4 - 6 months before commercial release.