From Valtellina Superiore's most important subzone, located to the west of Sondrio and Castione. Vines are planted between 450 - 650 m.asl. Soil is predominantly sandy (80%) with some lime (20%). Vines are guyot-trained, with 3,500 planted per ha.
Harvested in early October. Grapes are gently destalked, then soft pressed. The must is then transferred to stainless steel tanks where the alcoholic fermentation takes place during a 13 day maceration, at a controlled temperature of 25º C. The malolactic fermentation follows, after which the wine is aged in oak for 14 months. Refined in the bottle for 8 months before commercial release.