DOC Montecucco Vermentino
||Low pruned-spur cordon-trained.
|Plants n. x hectare
||About 5,000 plants per hectare.
||Generally occurs in the 1st or 2nd week of September when the pre-established qualities for this type of wine are reached. The grapes are harvested strictly by hand and placed in crates in order to preserve their maximum integrity upon arrival to the winery.
||De-stemmed grapes are pressed with the aid of a pneumatic press and the the must is fermented at a controlled temperature of 16 °C in steel tanks.
||The wine obtained remains in stainless steel vats, where it is subject to frequent stirring lees until the month of March.