Marine sands within the Villamagna formation, well-draining and limestone-rich, abundant in fossilized shells and limestone conglomerates.

he finest selected grapes are destemmed, crushed, and briefly macerated at low temperatures. Subsequently, gentle pressing occurs. The must is left to settle cold for a week. Following this, a portion ferments in Cocciopesto amphorae, the rest ferments in 500 barrels and stainless steel. Fermentation takes place for two weeks at a temperature of 18°C. At the end of fermentation, the wine undergoes periodic bâtonnage and ages on its lees. Finally, the lots are blended before bottling.