| Origin |
Castel di Lama (Ascoli Piceno) |
| Climate |
Altitude: 200-300 m. a.s.l. |
| Soil composition |
Loam soil , tending towards clay. |
| Harvest |
Specifically selected grapes for rosé vinification are picked during the first 10 days of September. |
| Vinification |
Once in the cellar, the grapes are destemmed and conveyed to the press. In order not to lose the main scents, the entire environment is covered with dry ice. At this point a brief cold maceration is carried out for about 6 hours so as to extract the peak of the scents. The fermentation is at a temperature of about 14-15 °C. |
| Ageing |
Upon completion of the fermentation, the wine is kept for some months on thin dregs to enhance its structure. |