A selection of individual bunches of Ribolla grapes with noble rot, which were left to ripen on the vine for a long time and were harvested on Sunday, 23 November 2008, Thursday, 12 November 2009 and Friday, 15 November 2010.

While fermenting in amphoras buried underground, it underwent a long maceration along with the grape-stalks. Subsequently, it aged in small oak barrels and was bottled in July 2015, during a wining moon, without fining or filtration.

The ideal serving temperature is 14-16°C.