Wild strawberries are harvested at summer time among the undergrowth of the hills, when perfectly ripe, an essential guarantee for quality. It is the time when aroma is at its best. The vats are loaded with fruit up to 2/3 of their volume, and then topped up with pure alcohol. The maceration is carried out at room temperature and lasts 4 to 5 weeks for a perfect result. At this stage, the resulting infusion, a blend of spirit and juice, is tasted before being carefully decanted. Then, crystallised sugar is slowly mixed in due proportion. This operation naturally lowers the alcohol content and develops the flavour of the fruit. No additives nor artificial colours.