The vineyards are dry-farmed (never irrigated) with rocky soils on a base of the indigenous “Carso triestino” at an altitude of 260m. Vines are planted at 10,000 vines/ha, and are trained with Alberello trellasing, with minuscule yields of only 0.5kg per plant. Grapes were harvested manually on September 20, and placed in small, wooden crates. 2009 was characterized by a wet start in late June and early July, followed by a hot july and August.
The destemmed grapes are crushed and fermented in Georgian Amphora (terra cotta), and left to rest on their skins for 6 months. During this period, the cap is plunged several times a day. There is no use of temperature control or cultured yeast. After fermentation, the must is pressed with a basket press. The wine is then further matured for an additional 6 months in Georgian Amphora (terra cotta), followed by 24 months in large 3,000L Slavonian oak barrels, where it was carefully racked every 6 months. No sulphur is used during vinification. The wine is bottled unfiltered, and as such may show some sediment or deposits in time. Best served at 15°C.