Trebbiano Spoletino and Grechetto. From biodynamically farmed, certified-organic, hand-harvested estate fruit. Fermentation occurs with native yeasts in open-topped tank with no temperature control and no sulfur. The Trebbiano is macerated with the skins for two days; the Grechetto sees no skin contact. The final blend is a combination of free-run and press juice, with a higher proportion of the latter (more free-run is used for a sparkling wine). The wine is aged on its fine lees in stainless steel for several months. It is bottled in the spring after harvest without fining or flitering. Biancofongoli is a zero-sulfur-added wine.