Grapes are harvested and placed in ventilated fruit lofts on horizontal mats to dry, taking care of spacing well the bunches and turning them after a certain period. In November, the mashing takes place: manual destemming and crushing, spontaneous fermentation through native yeasts, which after a few days trigger the fermentation process and produce the "alzata di cappello". The contact with skins lasts from 2 to 3 weeks, after which the racking and the slow pressing of the pomace take place. The must, deprived of the solid fractions of grapes, gradually slows down its fermentative activity, which however remains always active and usually continues for the whole first year, sometimes in an almost imperceptible way (winter period), sometimes with more vigorous and striking evidence (spring resumption).

The wine remains in chestnut and oak barrels of various capacities (kegs) for at least 3 years. After bottling it is preferred to give the product at least 6 - 8 months in the bottle, before releasing it on the market.

Color: bright amber with red gold reflections
Bouquet: intense and attractive notes of dried fruit (apricot, fig, bergamot) and refined officinal suggestions of thyme and sage, a strong mineral character in the background.
Taste: voluminous body, great structure, and freshness balanced by the pleasant sweetness and roundness of the flavor with a marked persistence and a balanced flavor texture of high-profile raisin wine, capable of expressing itself at its best even after many years of permanence in glass, turning to increasingly ethereal and spicy scents and notes of candied fruit (ideal drinking after 5 years from bottling).

Ideal as a meditation wine, to accompany the great cheeses of the Italian gastronomic tradition especially seasoned, dry pastries and dark chocolate. Optimal serving temperature 11 - 12 °C in goblets of medium size.