The three varieties are harvested together on the same day, creating a blend that spontaneously ferments in small oak truncated cone vats with manual punching down and long maceration with indigenous yeast. This wine is aged for 16 months in oak barriques prior to bottling.

L'Alberello (head-pruned) is the way the vineyards are trained. It is a vineyard of 2 hectares trained in the traditional “settonce” formation, such that each vine is equidistant from the others surrounding it. This vineyard features mainly clay and is run according to the criteria of organic farming with a maximum production of 1 kg of grapes per vine. Harvesting and other works on the vines are done manually.