Obtained from a selection of the best Valtellina grapes partially dried naturally. This wine is produced from grapes dried for 3 months, losing 30-35% of its weight.
The grapes are crushed and vinified by traditional red wine method, with a long maceration (12 days). After a rest in stainless steel tank, the wine is put into French oak casks, the 60% into 50 hl and the 40% into 20 hl, for 20 months. The wine is produced only in the best growing years in a limited quantity.