Climate
The winter was generally mild and sunny while the spring was characterized by slightly below average temperatures and frequent rainfall. These weather conditions lasted until the end of May and affected the flowering and fruit set times, generally recording a delay of about ten days.

Since June the weather has been basically dry.

Encouraged by the excellent soil water availability, the vines maintained a good vegetative balance even in the hot month of August, guaranteeing complete veraison and slow and gradual ripening.

Thanks to the optimal climatic conditions, characterized by frequent morning fogs, the noble rot gradually covered the bunches, without risking the health of the grapes, concentrating the sugars and increasing their aromatic complexity. The harvest began towards the end of October with the Traminer, continued with the Riesling, the Sauvignon and the Sémillon, ending towards the end of November with the Grechetto.

Vinification
The grapes from the Castello della Sala vineyards, between 200 and 450 meters above sea level. on clayey soils, rich in marine fossils. The grapes were harvested manually by returning to the same vineyard several times in relation to the state of the grapes. After being transferred to the cellar, the grapes were further selected on a sorting belt. A light pressing followed without destemming. After pressing, the must fermented for 18 days at a temperature of about 17 ° C. The wine obtained, still sweet, was transferred to French oak barriques (Alliers & Tronçais) where it matured for about 6 months before continuing to refine in steel for a further 2 years.