Slow and soft pressing is preceded by a 48-hours cold maceration.
A long fermentation follows at controlled temperature of 16° and a permanence of approx. 10 months on lees with weekly pumping-over and bâtonnages.

Use 10% of wood-refined Vernaccia completes the path and, once bottled, follows a glass-refinement of approx. 12 months.

Serve at 12-14°C in finesse-enhancing glasses.