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 18å¡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 six 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.