The Nero d’Avola grapes come from limestone-clayey vineyards (trubi) at an average altitude of 330 metres above sea level. The must ferments together with the skins in steel tanks at a temperature of 28-30°C for about 15 days. Malolactic fermentation follows, again in tanks. The wine ages in 30 and 60 hl Slavonian barrels for 1 year and ages for a few months in the bottle.