This wine is made from 80% Malvasia di Candia grapes and 20% Trebbiano grapes from our estate-owned vineyards ranging in age from 35 to 45 years. The grapes are hand-harvested. Fermentation takes place in fiberglass tanks, in contact with the skins, with pumping over twice daily. The wine rests on the skins for 120 days. It is then racked and aged in fiberglass tanks. All our wines are made with the least possible intervention. Fermentation begins spontaneously with indigenous yeasts; we do not filter, clarify, or temperature-control our wines. We add very little sulfites, well below legal limits. We follow the lunar phases for racking and bottling.