The wine's nature, thanks to the nature of the soil in which the Falanghina grape is grown ungrafted, fully shows the characteristic minerality of the volcanic soil of Vesuvius. Manual harvest in 15 kg boxes. Vinification in steel, fermentation with indigenous yeasts, maceration for 10 – 15 days. Aging for 8 months on fine lees and further aging for 6 months in the bottle.