After light crushing and destemming they are soft pressed. The decanted must is racked and inoculated with yeasts then ferments at 15°C for 20 days. The wine thus obtained remains on the lees for a period of time. The result is a pale yellow wine with green highlights. Aromas of white fruits, yellow plum, herbal notes. The small percentage of wine fermented in wood softens the refreshing acidity typical of the Carricante and add complexity to the mineral character of this volcanic wine.