50% Corvinone/20% Corvina/20% Rondinella/10% Croatina-Molinara-Dindarella. The fruit for the recioto comes from the home vineyard--the same, terraced, certified-biodynamic vines that produce their Saseti and Saustò wines--but from the older vines (30-40 years) and actually harvested earlier than those for the other wines (grape health and acidity are crucial for the best final result). The bunches are laid out in single layers in small, slatted, wooden boxes that are stacked in the open-sided fruttaio next to the house/cellar. The drying process lasts around 4 months in this well-ventilated, cool space. The fruit is then destemmed, gently crushed and fermented spontaneously with a 15-day maceration. The wine finishes fermentation with residual sugar and is aged for 3 years in barrique, followed by 2 years in bottle.