White Trebbiano grapes are manually harvested in early September to retain their natural acidity and fresh fruit aromatics. They are gently pressed and the wines are transferred to stainless steel tanks with one portion kept aside at low temperatures so that the alcoholic fermentation does not take off. Once the large tank is fermented mostly dry, it is blended with sweet grape must and bottled. It will be slightly cloudy as the wine is not disgorged after the second fermentation that takes place in the bottle.
