The Frappato grapes are harvested at the first ripening so that all the typical freshness remains in the must and then are left to ferment slowly in small steel tanks. The Nero d'Avola grapes, on the other hand, are left on the vine for more time, which results in natural dehydration. They are collected later and, with extreme care, placed in wooden boxes. After a light pressing, each must is fermented at a controlled temperature. The two musts then are slowly mixed. The natural sweetness of the wine is obtained by stopping the fermentation through the "cold" process. The wine ages for a few months in steel tanks.