It is produced from 100% Ciliegiolo grapes from two vineyards planted in San Gemini, one in the Colle Ozio area, the other in Colle Pizzuto. The soils are situated at 230-290 metres above sea level and are clay and limestone of medium texture. The vines are between 10 and 15 years old, trained using the guyot system, with a yield of between 700 and 800 grams per vine. The grapes are harvested by hand in 20 kg crates.
Fermentation is spontaneous and lasts approximately 6-10 days. After racking, it ages in stainless steel on its fine lees for approximately 6 months. After bottling, Asla rests in our cellars for a further 1-2 months. Annual production is 20,000 bottles.