La Dolce Vita farm manages 1.5 hectares of historic vineyards using organic farming criteria, growing Procanico Rosa, Verdello, Malvasia, Ansonica clone Pitiglianese, and other native varieties.

The quality of the grapes and the limited yield per hectare (about 4,000 kg), due primarily to the age of the vineyard, along with manual harvesting in 20 kg crates, sorting in the vineyard, and transport by temperature-controlled truck, have allowed the company to produce 4,750 bottles of white wine called Selva Cerrina in the last year. This wine is vinified and processed in the cellars of renowned winemaker Gaspare Buscemi, known as the "wine artisan." The organic grapes were treated only with sulfur and copper, for a total of five treatments and green manures. Direct pressing of the grapes, performed with a press designed and built by Buscemi himself, allows for greater and faster extraction of free-run must. Fermentation occurs spontaneously using only indigenous yeasts. The single-piece cork closure is purified using Buscemi's exclusive technology. The sulfite content is extremely low (about 40 mg/L), less than a third of that permitted for organic wine. Although the organic label cannot be labeled with a leaflet identifying the wine, Selva Cerrina has been vinified throughout its entire production process according to even more stringent criteria than this system.