The grapes are sourced from 'Monte Grande', a low yielding, south-facing vineyard plot on this 14 hectare estate, situated near the town of Monteforte d'Alpone in the Classico sub-zone. The vineyard is at 150 metres above sea level and the soil type is volcanic. The 40 year old vines are trained in the Pergola Veronese system. Vine density is 3,500 vines per hectare and the average annual yield is 90 quintals per hectare. The stems of the Garganega bunches (not Trebbiano) are cut a short time before harvesting to allow the grapes to dry slightly on the vine and concentrate the flavours. The grapes are then harvested in mid October. Selected bunches of grapes are softly pressed and fermented at a controlled temperature of around 18 degrees centigrade. The must is fermented in 15-20hl Allier oak casks, where the wine is then aged for 10 months.