Vadio Tinto comes from estate vineyards planted in sandy and limestone soils. These thirty-year-old vines are cultivated organically, without the use of chemicals, and yields are limited to 45 hl/ha. Harvesting is carried out manually at the optimum point of ripeness. In the winery, the Vadio Tinto grapes are crushed in small tanks, where they ferment spontaneously with native yeasts. The wine is then aged for 24 months in used 225-litre French oak barrels, followed by a further 12 months in bottle. As the wine undergoes only a very light filtration, natural deposits may develop with age.