From 30 year old vines planted to .86 hectares of clay, sand and silty soils. The grapes are hand-harvested between Sept 10 (Cortese) and Aug 30 (Chardonnay). All grapes are vineyard sorted and spend nine weeks macerating. Spontaneous fermentation follows in stainless steel under temperature control with ambient yeasts. The wine spends six months on the lees with stirring every week.