This unique wine is produced with Trebbiano, Petit Manseng and Moscato Bianco grapes. The grapes, which are hand-picked into small baskets, are harvested only when they are overripe, beginning at the end of September and lasting into November. The grape bunches are pressed whole, and the juice that is obtained from the pressing is fermented in barrels sur lies for approximately 10 months. The fermentation process is interrupted when the right balance between the alcohols and residual sugars is found. The wine is then bottled and refined for an additional three months.