Two parcels on white limestone soils go into Siccagno (which is both site name and dialect for "good wine"), one being bush-trained, the other in double Guyot. The vines average 30 years old, are organically and biodynamically farmed and harvested by hand, generally in the first 10 days of October. The fruit is destemmed but the berries left whole; it is fermented with native yeasts and 20-25 days of maceration.The wine is aged for 2 years in 3000-liter Stockinger (Austrian oak) casks before being bottled unfiltered.