The Pinot Bianco vines are cultivated with the Guyot system in areas located between 400 and 800 meters above sea level. In the soil of this area you can find the different geological properties of the region, from the lighter sands to the heaviest porphyry erosion soils. Exposures range from south to southwest.

The must is mainly fermented at a controlled temperature in stainless steel tanks and partly in barrique. Before bottling, the wine ages on its lees for about five months to acquire complexity and full substance.

The wine can be served with a variety of dishes, ranging from meaty starters to pasta dishes, rice and fish with or without sauces, to light Asian and spicy curry dishes.