In the MGA Paiagallo there is one of the historic vineyards of Fontanafredda: the Villa. From here, once reaching full maturity, the grapes were delivered to the winery in small crates in order to preserve the integrity of the berries and immediately destemmed in steel tanks where fermentation was triggered by indigenous yeasts. At the end of this phase the must was left for a few more days in contact with the skins to extract all the noble substances that contributed to the conservation during aging. First, it took place in oak barrels for 30 months, then continued for about 8 months in the bottle in a dark and cool temperature controlled setting.