The grapes were whole bunch pressed into a large used oak cask where fermentation took place spontaneously. The Catarratto was also whole bunch pressed and fermented in a chestnut wood cask. The Grillo (30%) was macerated for a week on skins and then pressed into a large chestnut cask. The wines were fermented to dryness, underwent malolactic fermentation and were then blended late November. The finished wine remained on light lees and was bottled in February 2022 without fining or filtration.