Grapes picked for the Principi di Butera Merlot wine were picked from the districts of Butera and Riesi in the Province of Caltanissetta. The must fermented for 2 weeks in vertical vinification tanks using the submerged cap system at a controlled temperature of 30°C (86°F). The wine matured for 12 months, 50% in 350-liter (92 gallon) tonneaux and 50% in 60 hectoliter (1,320 gallon) oak barrels, followed by a further period of bottle ageing.