Vadio Branco comes from vineyards located on a hill with western exposure, covering four and a half hectares of sandy and limestone soils. The thirty-year-old vines are grown organically, with yields limited to 45 hl/ha. The harvest is carried out manually at the optimum point of ripeness. In the winery, the Vadio Branco grapes are destemmed and gently pressed using a pneumatic press. The must is then fermented at a controlled temperature: in stainless steel tanks for the Sercial variety, and in used barrels for the Bical variety.