Grapes are hand harvested and destemmed. The wine macerates on the skins for about 9 days and is then pressed. The wine ferments half stainless steel tank, and half in amphora. In April, they added the 10% timorasso to add some body and structure. The wine is bottled unfined, unfiltered, and with a small addition of sulfur. The resulting wine is a pink, ramato skin contact Pinot Grigio.