The grapes come from approximately 16-year-old vineyards located on the hills of Spello and Assisi at 400-500 m above sea level. The soil, of medium texture tending towards sandy due to the alteration of the marine sandstones constituting the parent rock, has good permeability. The grapes are vinified separately to favor the best aromatic development of the two varieties; once harvested they are transported to the cellar and immediately destemmed. In this phase, thanks to the use of dry ice, they are cooled down to approx 8-10°C and left to macerate in the press for a few hours: the rapid lowering of the temperature and the mechanical action exerted by the cold on the skins determines an optimal aromatic extraction and, by creating an oxygen-free environment, protects the grapes from phenomena oxidative. The alcoholic fermentation takes place in 228 liter French oak barriques, where the malolactic fermentation also subsequently takes place. The wine ages in barriques on its own yeasts for a few months, then remains in the bottle for at least a year.