The local grape varieties thrive in the vineyard situated on the volcanic hills South of Rome. The vineyards were completely replanted during 1990 to 1992, at a density of 5,500 vines per hectare to limit vigour, thus concentrating the flavours in the grapes and the 25-year old vines yield 90 quintals (9,000kg) per hectare. The vines are planted at an elevation of 300 metres above sea level and are orientated towards the south-east to maximise sunlight exposure. The linear rows of vines are cordon spur pruned, which suits the warm, dry climate. The volcanic soils are layered with granular tuffs, which are rich in mineral elements producing elegant and fresh wines with a distinctive character. The hand-harvested grapes are picked at optimal ripeness.
The grapes were cooled to preserve the quality immediately after being picked and the bunches were gently pressed to extract the juice. The must was cooled and fermented with selected yeasts at 15°C in stainless steel tanks, to obtain a good flavour extraction. The wine was then aged in stainless steel tanks for approximately seven to nine months prior to being gently prepared for bottling.