The grapes used to produce this wine are dried on racks from the middle of September until the middle of March. They achieve a degree “Babo” of 39 (almost 430 g/l). In order to produce one litre of this Recioto 18 kilogrammes of grapes are required. The fermentation was induced immediately after crushing by means of a small addition of Recioto “bg” of the same year, already fermenting. Fermentation took place at a temperature of below 14 degrees and lasted 50 days. The wine was racked with 260 g/l residual sugar and was placed in new barriques of Allier and Vosges oak. It remained on its own yeasts and batonnage was carried out several times over a thirty-month period until December 2004 when the wines was racked, assembled and bottled. It was given four months rest in bottle before being put released onto the market.