To capture that crisp freshness, the farmer heads into the vineyards in early September. The grapes (Trebbiano, Passerina, and Malvasia) are pressed directly, without the skins remaining in the juice; this keeps the wine clear and fresh. Fermentation occurs naturally—spontaneously—without any technical gimmicks to regulate the temperature. After gently racking the wine a few times to clarify it, it is bottled in the summer. Purely natural and deliciously direct.