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 wine was made reductively, without any contact with oxygen thus reducing the use of sulphur. The grapes were gently crushed without being destemmed and the must was clarified by sedimentation for 36 to 48 hours. Fermentation took place in stainless steel tanks at 12 to 18°C lasting for 15 days. The wine was racked twice to remove the gross lees, before being transferred to stainless steel tanks. The wine was aged on its fine lees which imparted further texture and complexity for between five and nine months. The wine was made without the influence of oak, in order to express the purity of the native Carricante variety and the volcanic terroir. Bottle aged for a further year.