The Cabernet Franc grapes come from an old vineyard in the village of Buttrio, about one hectare of guyot and spur trained plants. Density of plantation is 4800 plants per hectare, the vines are managed organically but not certified. The grapes are picked by hand and the average yield is 20 hl/ha. They are fully destemmed before maceration and fermention with natural yeasts. During fermentation a few punch downs are done in order to extract gently and to avoid potential overestraction and herbaciousness. After alcoholic fermentation is complete wine is racked into old barrels and 10hl wooden vat, where is goes through malolactic fermentation. After malolactic the wine is racked and returned into the same barrels where it completes its ageing for a total of twenty months. The wine is then bottled with no fining or filtration.