Vines are trained using Cordon spur pruning. Grapes are hand harvested. The average yield is 40 hl/ha, compared to the maximum yield permitted by the appellation of 120 hl/ha.
The wine comes from Colombaia’s 2.9 hectare older parcel, facing southwest and comprised of clay soil with significant amounts of fossil shells. Vines were planted in 1969. Vineyards are at an elevation of 220 meters.
Grapes are not destemmed before a soft press. Fermentation occurs spontaneously in bottle There is no malolactic fermentation, filtering, fining or sulphur added. There is total sulphur of 10 mg/L in each bottle.
Wine stays on the lees for 24 months. Bottles are riddled and disgorged by hand.