Giovanni Arcari and Nico Danesi developed a new production method, called SoloUva, representing a revolution in the field of wines obtaining fermentation in bottle. They do not use cane sugar anymore, but only natural sugars of the grape, both in the liqueur de tirage and in the expedition. To do this, they gather the grapes when they are fully ripe, in order to express the Lombardia terroir at its best.