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90% Friulano and 10% Malvasia. The Friulano at harvest measured 11.5 Baumé, the golden green skins were taut and strong and the acid to sugar ratio was optimal. 10% Malvasia Istriana was added to the blend to enhance acidity and perfume. The cooled grapes were shaken from their stalks and then sorted into refrigerated open vats for a long, slow fermentation on skins.

After 11 days, the still-fermenting wine was pressed off skins into a mixture of small tanks and barrels where malo occurred. The wine was left to clarify and mature until bottling in July.