40% Corvina/30% Corvinone/20% Rondinella/10% Oseleta & Molinara. From certified-biodynamic estate vines ranging from 25-65 years old, the same ones from which Monte dall'Ora makes their entry-level Saseti, amarone La Stropa and their ripasso Saustò. The vineyard is a south-facing hillside of ancient terraces that have been slowly restored by the Venturini family over time (segments of it are still consist of old stone walls overgrown completely with trees, wild vines and other plant life). The vines are cultivated in pergola rather than in guyot, all the better to manage the plants closely as well as to protect the bunches from the sun and to keep them far from the moisture of the ground. The soils are crumbly limestone over limestone mother rock.

Like for their amarone, harvest for the recioto--which only happens in certain special vintages--happens 2-3 weeks before same for Saseti and Saustò in order ensure higher-acid, fully healthy fruit. Each bunch is carefully selected by hand in multiple passes through the vineyard. The bunches are placed in single layers in small, slatted wooden boxes that are stacked in the open-sided fruttaio next to the house/cellar. The drying process lasts around 4 months in this well-ventilated, cool space. The fruit is then destemmed, gently crushed and dropped into a low-sided, open-topped oak vat. Fermentation is entirely spontaneous and maceration lasts up to 50 days with daily foot-treading. The wine is aged in wood for 3 years, followed by 2 more years in bottle. The 2015 finished with 83 grams of residual sugar per liter.