Grape-Harvest: the are harvested at the proper degree of maturity, transported to the cantina in small carts Vineyard: the Durella grapes come from the vineyard in the area of Cul D’Oro, average age of the vines is 20 years, median altitude 200 m, volcanic soil. Training system: Vicentine trellis and guyot Winemaking process: fermented in temperature-controlled reduction. Aging: matures on its lees in stainless steel tanks for 5 months until bottling for the second fermentation. Remains in contact with the yeast for 40 months before draining a small amount and placing it on the market.