3,500 Grillo vines per hectare, planted between 1970 and 1996 in Contrada Samperi, Marsala, in mostly level land, with sandy loam soil. The vines are trained with the “alberello” (gobelet) and single Guyot system. The grapes are picked and selected by hand, soft pressed, naturally decanted and traditionally fermented with wild yeasts at room temperature, in oak barrels. Part of the must is enriched with grape spirity for the preparation of the so-called “mistella” which is later added to the wine. The wine ages over 10 years in oak vats of different sizes.