All vineyard work, from pruning to harvest, is done by hand to preserve grape quality. The focus is on native varieties: Barbera and Croatina for the reds, Malvasia di Candia Aromatica for the whites. In the cellar, fermentations are spontaneous, with long macerations in steel or cement vats.
Fermentation takes place with minimal intervention, in order to preserve the integrity of the grape and maintain the distinctive character of each vintage. The wines retain their most vital substance, with full and profound flavour.
For this reason, they may present a natural sediment.
Wines intended for ageing mature in large Slavonian oak barrels for about two years, followed by long bottle ageing—an essential part of the production process that allows the wines to develop depth, balance, and authentically express the character of the land.