White and red wine derived from grapes grown and vinified in the area resulting from vines characteristic of the area the most common of which is the white Vermentino. Beyond that it is used Malvasia di Candia, Trebbiano, Albarola and others. After the harvest, the white grapes are destemmed then subjected to sulfur dioxide and yeast is added to fermentation begins; follows the racking, filtration by sedimentation followed, after a few days, by the transfer. The wine is stored and follow 3-4 racking; after 4-5 months and after filtration the wine is ready for consumption and for sale that takes place in bottles or carboys.
For red wine the base of the vines is Sangiovese, Vermentino black, Ciliegiolo and others. The black grapes undergo the same process with the only difference that after the crushing-stripping the skins remain in contact with the must for 2-3 days. It is sold at the farm itself, through food shops, bars, wine bars, restaurants in the area and outside the area.
The production of this wine, whose characteristics are not always consistent because of the more or less attentive care given during the winemaking process, is being pursued by many enthusiasts and hobbyists in the area. Combined with the white fish dishes, roasts and game black.