The grapes for the production of this aged Malvasia are harvested rather late, in the second half of September. The fermentation process, as well as the subsequent ageing on its own yeast, is several months long and takes place is small barrique barrels. The wine is characterized by a straw-yellow colour and an intense and pleasant vanilla smell, with a typical Malvasian elderflower note. It is dry, warm, soft and full-bodied, of pronounced minerality.