Wine produced exclusively using Trebbiano grapes that are spontaneously fermented in stainless steel tanks without, however, controlling the temperature and maintaining the skins until the pomace rises to the surface The tank is then drawn off and only the first pressing completes the alcoholic fermentation, which now continues in Hungarian tonneaux. The wine remains on its lees with batonnage for about a year during which the malolactic fermentation also takes place. Subsequently, the wine rests in the tank for about three months before being bottled.