The production area is sited in Veneto region. The cultivation density is around 3,500 to 4,000 rootstocks per hectare and the crop growing technique is the typical one for this area (with simple or double espalier). Only traditional pruning with no artificial devise is carried out. The annual yield is about 100 tons of grapes.

Harvest is handmade and, to avoid any fermentation, the grapes are immediately sent to the vinification cellar during the first hours of the day. Destemming and soft pressing at a controlled temperature are the next two steps, where the must is kept in small stainless steel tanks until the fermentation is completed. The fermentation is partially interrupted through the cold process, and the wine obtained is then transferred into small stainless steel tanks under nitrogen. About 4 months after vinification, re-fermentation might be used following the typical procedure used for spumante (in autoclaves that keep up to 12 atmospheres of pressure).