The Malvasia vine was brought to the Collio by merchants around 1300 during the rule of the Republic of Venice and was for a long time the wine of the Doges. The Cosers own vineyards facing south and south-east, which are planted with vines that are over 70 years old. After destemming and grinding, the grapes are fermented in contact with the skins for seven days, then pressed and fermented to the end in wooden kettles. Then the aging takes place over 12 months in tonneaux of 500 liters.