Campedello is the name of the hillside site whose grapes go into this wine. The co-planted vines are planted on sandy limestone soils rich in fossilized seashell material and are farmed organically; everything is done by hand, including weeding and harvest. The fruit is destemmed and left to ferment spontaneously in vat, with about 2 weeks of maceration with the skins before pressing. The wine rests in concrete vat through the winter, undergoing partial malolactic fermentation, and is bottled generally in March with about 15 grams/liter of sugar and a tiny dose of sulfur. Re-fermentation begins as the spring air warms the cellar; the wine is held in bottle for a minimum of 10 months, ending almost completely dry. It is not disgorged or filtered.