The vines are growing on the typical terraced stone walls called “marogne”. The training system is Pergola Trentina monolater, the exposition is south-west and the soil il pure white-pink limestone. The grapes from the old and young vines are harvested together for reaching the correct quantity needed for the vinification. After being picked by hand into boxes with a careful selection, the grapes are crushed and the skins softly broken. The fermentation happens with its native yeast and with the skins, into stainless steel. The wine is aged in contact with the skins until the end of the winter, and then, after removing the skins, it stays in still until June. The wine has been neither filtrated nor disgorged. For this reason, in the bottle there is a natural deposition of some sediment, index of genuineness.