Production has stabilised at about 190,000 bottles, obtained through working a vine-planted surface area of about twenty hectares. There are plenty of innovations in the vineyard, the winery and the distillery thanks to continuous modernisation of the working tools in addition to professional training. In 1994, the conversion of the Maso Nero vineyard began to bear its first fruits, managing to give yet another mark of quality to wines such as the Nosiola, Sauvignon Blanc, Pinot Nero and Moscato Rosa. In the same year, our firm belief in a vineyard and in the most complete expression of the territory led us to consider the potential of the Nosiola grape as the base for a sparkling wine refermented in a pressure tank: this saw the birth of Arlecchino, a sparkling wine which is excellent as an aperitif but which also goes well with antipasti and seafood-based pasta dishes. In recent years, our greatest efforts have been focussed on two areas; the first in the vineyard, in order to ensure correct ripening of the grapes, thereby allowing us to cellar a raw material which is very sugary and, in the case of the red grape varieties, with soft and complex tannins. The second and subsequent area was processing the grapes using the partial drying technique and improving the alcohol fermentation process. Partial drying is a popular technique used by winemakers worldwide, but it has never taken off in Trentino, with the exception of the production of Santo Trentino Wine. In 1999, we decided to equip ourselves with a moderate number of modern-style rush mats in order to partially dry the Pinot Bianco grape; the aim was to increase the aromas of this grape variety. From simple but elegant aromas, we were able to obtain a bouquet of incredible aromas such as pineapple, apricot and hints of mixed flower honey, in addition to a significant alcohol content. This gave us the new version of Sortì, in production since 1976. The results of this wine encouraged us to set our sights further and, with another pioneering act, in 2003, we harvested a few hundred kilos of Teroldego grapes to lay on these modern rush mats. The result was surprising: the colour became even more concentrated and impenetrable to light, the aroma was heavenly, intense with small fruits, blackcurrants, raspberries, cherries and slightly spicy. The technique is, therefore, completely balanced and used on two levels: after 30 days, the Teroldego is added to the Teroldego Pini reserve, while the part of the grapes left drying until Christmas gives birth to Ororosso, the latest arrival in the Zeni household. Innovations have not been lacking in the distillery either. In 1994, the still was changed in order to obtain an even purer, finer product, able to transmit the aromas of fresh pomace. In the same year, the binning cellar, where the Pini grappa is aged, was expanded. The first Pini grappa came about in 1984, with just six years of ageing in oak to create the 10-year version. The objective for the future, maybe for the new generation, will be a grappa aged for 20 years.