these are situated on the hills in Monte Porzio Catone to the South of Rome.

The grapes are harvested and selected by hand. The first fermentation of the must is temperature-controlled, and the skins are left in contact with the fermenting must for several days. After the pressing of the pomace the wine completes its fermentation at 18 °C. At the end of the fermentation the wines matures in barriques for a few months before being bottled.