Vineyards:
The grapes are sourced from the estate’s oldest Inzolia vineyard in Salemi, situated at around 150 meters above sea level. The soil in this region is loamy and rich in organic matter.

Grape Harvesting:
In late August, the grapes are handpicked during the coolest hours of the day, ensuring careful selection directly from the vine.

Winemaking:
After a brief cryo-maceration, the grapes undergo spontaneous fermentation in stainless steel tanks without the addition of selected yeasts. Following fermentation, the wine is racked to remove the coarse lees and then aged in stainless steel tanks for approximately six months. In the spring, the wine is bottled without filtration to preserve its integrity and is released to the market after a few months.