This product was obtained by the fermentation of Malvasia grape variety, using innovative techniques in compliance with wine making tradition. During a period between June and July part of the grapes are thinned out in order to avoid the physical stress of the plant, essentially cause in this way the rest of the grapes concentrate their constituents. The harvest is manual in crates during the second decade of September. The bunches arrive in the winery within one hour from the harvest, the transformation requires gentle processing at low temperature in order to extract from the grapes only desired compounds.