Spontaneous fermentation with no fining or filtration in order to keep the yeast for the second fermentation in bottle. At secondary fermentation a little bit of frozen sweet must from the same vintage is added. After 8 months of bottle aging the wine is ready to drink.
The vineyard is in S. Cesareo sul Panaro (Grasparossa), in what the local people call "La Bassa" (the "Lowland"). The average vine age is 25 years old. The land is farmed organically with low intervention and traditional methods.
