100% Lumassina. Grapes are hand-picked at different times based on ripeness and to achieve aromatic complexity, therefore several micro-vinifications occur. Spontaneous fermentation with 10 to 20 days of skin maceration. Aged in 225 & 500 liter barrels for 9 to 11 months before bottling. No filtering or fining and minimal added sulfur. A miniscule 2900 bottle production.

100% Lumassina. Spontaneous whole-cluster fermentation with skin contact during primary fermentation. Aged in old oak barrels. No filtering or fining and minimal sulfur additions (as necessary).

95% Vermentino and 5% Lumassina. 50% of the grapes are crushed and fermented with skins and stems, while the other 50% are destemmed and fermented on the skins. In both cases, fermentation takes place in open barrels, and maceration lasts between 15 and 20 days. Afterward, the skins are pressed, and the wine undergoes aging for 12 months in neutral oak and an additional 6 months + in the bottle.

100% Pigato from Ceriale, on the hills of the Peagna area. After fermentation in steel tanks, the wine is left on its skins in barriques for a total of 90 days. Aged in old oak barrels on the lees for 10 months before being further bottle aging. 586 bottle production.

Vermentino from a vineyard 200 meters from the sea, in the Pineo area of ​​Cariale. After 21 days of maceration on the skins in steel tanks, and pressing with a manual press, the wine is aged in old French oak. It is aged on lees for 10 months followed by further bottle age. 406 bottle production.