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 and their Amarone and Recioto. 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 see and manage the plants 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.

The grapes are harvested by hand into small bins, several weeks after the fruit for the shorter-maceration Saseti. The bunches are destemmed and the berries gently pressed. The fermentation is spontaneous and without sulfur in tank. Maceration lasts 10-12 days with periodic manual punch-downs. Saustò remains in tank and then in February crosses paths with Monte dall'Ora's recioto: the dried-grape sweet wine comes off of its skins and Saustò is passed over--hence the term "ripasso"--them. Maceration with those richly sweet skins lasts about a week and kickstarts a new Saustò fermentation, adding another level of dried-grape flavor complexity as well as an additional half-degree of alcohol and the body that comes with that. The wine ages for about 6 months in 25-hectoliter botti. It is bottled without filtration and with a small amount of sulfur and aged another 6-8 months before release.