Piergraziano Sanna only recently purchased his small vineyard in Mamoiada, high up in the center of the island of Sardinia. His vines are planted mostly to Cannonau, as well as a small amount of Granazza, a native white variety. The plants are young, and are being grown according to the classic Sardinian vine-training method known as alberello.
No treatments of any kind are used in the vines, not even copper or sulfur. In the cellar, spontaneous fermentation occurs in large plastic tubs and then the wine is refined in old wooden containers. The wines are not filtered, and the bare minimum of sulfur is added when bottling.