Fermentation: the pomace obtained by pressing the grapes after de-stemming and crio-maceration is left in small tanks, where a slow, oxygen-free fermentation produces the alcohol and above-all allows the intense varietal aroma of the grapes to develop.

Distillation: it takes places in copper stills using the old discontinuous method. The steam passes slowly through the grape solids, drawing the alcohol and aromas up into a condenser to produce drops of a very precious, surprising distillate.

Ageing: in October the distilled grappa is immediately transferred into barrels made by mixing different kinds of wood. The ageing lasts around 10 months..