The Gewürztraminer and Petit Manseng grapes cultivated on the Obermairlhof estate, at Chiusa in the Isarco Valley, remain on the vines until late autumn. Carefully picked and placed in single layers in shallow boxes, they are dried in a naturally airy location until the month of February. During this phase, the berries lose a large part of the water they contain through slow evaporation and the effects of Botrytis cinerea – the famous noble rot – which also contributes characteristic perfumes and aromas. There then follows careful vinification without skin contact: slow, soft pressing results in very low must yields, a natural static clarification and the spontaneous start of the fermentation process. The wine matures for a year in barriques.