Grapes come from the area around Trapani, where vineyards are at about 300-400 metres above sea level. The sole is cultivate following the Guyot system & with a limited number of harvests per hectare. In mid September bunches are harvested, stalks are removed & grapes are pressed. The must is left on skins for about 15-18 days so that it slowly softens. After fermentation, a part of the wine will be aged in French oak barriques.