The grape production for Arale, after a careful selection in the vineyard, never exceeds 40 quintal/hectar.
The Trebbiano and Malvasia grapes are collected very early in the morning in October. They are immediately pressed before being transferred to the barriques to be fermented with the inoculation of autochthonous yeasts. The fermentation is left to self control itself and the only operations are the daily batonage. Then first rough dregs removal takes place only at the end of the alcoholic and malolactic fermentation. Afterwards there are 4 dregs removals in order to obtain a clean wine ready to be bottled after a very light filtration.