The Ribolla Gialla grapes are harvested at the end of summer; they are cold macerated on their skins before undergoing soft pressing, followed by fermentation at a controlled temperature and ageing in steel. Once the base wine is obtained, a mixture of herbs that grow wild in our permanent meadows (wormwood, musk milfoil, clary sage, summer savory, etc.) is added to the vats, together with a spicy mix of cinchona, cinnamon, bitter orange, sweet orange, and the magnificent tonka bean. Finally, to accentuate the amber hue, flame-caramelised sugar is added, giving colour, body and a rounded taste.