The vineyards lie in the hills of the Riesi area, between Ragusa and Agrigento, on the northern Gela plane. Harvest normally takes place between the second part of September and early October. The grapes are destemmed and gently pressed. With the addition of selected yeasts, fermentation takes place at controlled temperatures, not exceeding 28°C. Frequent pumping over takes place in the early stages of fermentation in order to ensure optimum colour extraction and soft tannins. After fermentation, the wine is racked and the malolactic fermentation takes place in order to obtain perfect balance and harmony.