The olive groves mainly consist of century-old trees which belong to an indigenous variety. The Olivastra Seggianese prized for its intense yet delicate complexity. The olives are hand-picked in October and November: They are pressed immediately at the prize-winning Frantoio Franci in Montenero d'Orcia.
The crushed grapes ferment in the wooden vats of 50hl, made from special French oak, where they remain during a maceration period of about two weeks. When the grapes skins are racked off they are left to drain naturally without being pressed in a torque and are sent full of juice to the distillery of the Maestro Gioacchino Nannoni to be transformed into grappa.