These wines are the product of a 40 years old vineyard, planted as the old fashion commanded: Malvasia, Trebbiano, Verdicchio, Maceratino varieties.
Vinification is made in terracotta amphoras, often without adding sulphites, and the product is never filtered and naturally clarified with cold air. Wines are aged in amphoras for at least 10-12 months, lying on their skins with periodical batonnages (Ancestral method excluded). They typically undergo only one racking.
The possible presence of sediments and lees is normal and due to the lack of filtering, clarifying and other artificial processes.