The Malvasia variety grows along Castell’Arquato’s lowest hillside.
Grapes, that are cultivated through the Guyot classic system, are picked in late August, crushed and pressed.
To preserve the residual sugar the very slow fermentation is quit right after 7 days.
The following prise-de-mousse is done using the Charmat system. In December wine is ready for bottling and tasting.