The grapes are grown in a valley between the volcano and the Nebrodi Mountains, at approximately 620 metres above sea level. At this elevation, warm days and cool nights encourage a long ripening period concentrating the flavours in the grapes while retaining balancing acidity. The vines are grown in ash coloured volcanic soils, which are rich in minerals and fossils. The soil is permeable to air and water and is rich in pumice stone and microelements, which allow the plants to produce a complex aromatic profile. The espalier-trained vines are spur pruned. The 10 to 50 year old vines are cultivated following organic and biodynamic principles and the vineyard is in conversion to organic status. The organic treatments of sulphur and copper treatments are only used when powdery or downy mildew seriously affect the vineyard. The vine moth is combatted by the use of natural pheromones, which generates confusion in the moth and prevents it from attacking the fruit.
The grapes were manually harvested in small baskets and immediately destemmed and pressed. The crushed grapes were fermented on the skins at temperatures of 26 to 28°C. The wine underwent post fermentation maceration on the skins for one week, extracting colour and structure from the skins and pips. The wine was transferred to 500 litre oak tonneaux where malolactic fermentation took place, and it matured for 12 months on the fine lees. The wine was then aged for a further year in stainless steel tanks.