Soft press and slow fermentation at a controlled temperature of 20-25°C. The base wine is of a more or less intense straw color, with a 12% alcohol content and a minimum residual sugar level of 20g/l. Alcohol, mistella (fresh grape must with added alcohol) and mosto cotto (concentrated fresh grape must which is traditionally “cooked” during 36 hours until it reduces to a third of its original volume) are then added to the base wine, thus giving it respectively its final alcohol content, the desired sugar level and the traditional flavor.