Moscato grapes are selected and dried following an ancient technique whereby the warmth of the sun and the blowing of the wind naturally concentrate the fruit’s sugars and aromas. After two months of drying on straw mats the grapes are softly pressed. Selected skins are left to ferment with the must in stainless steel. The fermentaion stops naturally without filtration due to the high level of alcol and sugars. Then the wine is aged in old barrels for two years.