The grapes come from two parcels within the Villamagna formation. One is mostly sandy and well-draining, while the other, situated higher up, is more clayey with higher limestone content and abundant fossilized shells.

The finest selected Vermentino and Viognier grapes are destemmed, crushed, and briefly macerated at low temperatures. After gentle pressing, the must is fermented in 500 l barrels and terracotta amphorae. Periodic batonnage follows after fermentation. The selected Petit Manseng grapes, on the other hand, undergo vinification in large Austrian barrels. The lots are then blended and aged in Cocciopesto amphorae until bottling.