A careful selection of the best grapes is carried out for Torrette Superiore. A slight withering in very small plastic boxes follows. Maceration with the skins is slow. When malolactic fermentation is complete the wine is put into small briar barrels for a period of no less than 6/8 months. Bottling then takes place. It is ready for sale some 16/18 months after harvesting.

It is to be served at 18° in wide chalices.