From the best spots and older vines of Malvasia we select perfectly ripe and healthy bunches, destem them and put in small Cretan clay amphorae, where they spontaneusly ferment and stay for the whole fining time until the wine becomes stabile.
 
Fermentation of grape musts: with the skins in 240 litres clay amphorae from Crete

Ageing: in clay over the skins for 12 months and other 12 months in bottles

Bottling: by free fall direct to bottles with no pressure and no additives