The grapes are grown in a valley between the volcano and the Nebrodi Mountains, at approximately 620 metres above sea level. At this elevation, warm days and cool nights encourage a long ripening period concentrating the flavours in the grapes while retaining balancing acidity. The vines are grown in ash-coloured volcanic soils, which are rich in minerals and fossils. The soil is permeable to air and water and is rich in pumice stone and microelements, which allow the plants to produce a complex aromatic profile. The espalier-trained vines are spur pruned. The 10 to 50-year-old vines are cultivated following organic and biodynamic principles and the vineyard is in conversion to organic status. The organic treatments of sulphur and copper treatments are only used when powdery or downy mildew seriously affects the vineyard. The vine moth is combatted by the use of natural pheromones, which generates confusion in the moth and prevents it from attacking the fruit. The grapes were hand-harvested during the cooler early hours of the day.