Mofete is grown on Contrada Santo Spirito in the village of Passopisciaro, on the northern slopes of Etna. Bush vines are trained on chestnut posts in black and brown volcanic soils. Harvest is by hand with fermentation taking place in stainless steel tanks. About ten days of maceration on skins, with daily pump-overs during the first week. Malolactic fermentation is also done in stainless steel tanks. It spends 12 months in stainless steel tanks and a further six months in the bottle.