Grapes: old indigenous varietals including Pavana, Rosara, Negrara and Turca

Calcareous soil with clay and porphyry content, medium textured, located 300-720m above sea level — the grapes benefit from fresh Northern winds and the famous Ora del Garda winds

The grapes are harvested by hand when they achieve ideal ripeness, typically in late September. Spontaneous fermentation with indigenous yeasts takes place in open stainless steel vats, with 20 days of skin contact. The freshly fermented wine is then aged on the lees in steel vats before aging in barrels for 6 months. It is then racked and undergoes a second fermentation in bottle, where it rests for 4 months.