The Campo Piano vineyards where the Pinot Grigio is planted are comprised of 2.6 hectares of vineyards planted on clay and limestone soils. The vines undergo green harvesting one month in advance of the first hand-harvest in mid-September. During the first harvest some of the grapes are set to fermentation, allowing the natural ambient yeasts to develop for the final harvest where the grapes spend a total of 5 hours on skins. All this is done in steel tanks and lasts for 20 days, followed by 6 months rest on lees with battonage once a month. The wine is then separated into 50/50 steel tanks and in 15hl acacia barrels for 6 months aging followed by light filtration. The process adds color and intensity to the wine.