| Emplacement |
Contrada Monacesca, the comune of Matelica |
| Système d'élevage |
Vertically-trained arched or double-arched cane. |
| Nombre de plantes par hectare |
About 1800 |
| Vendanges |
Third-fourth week in October. Hand picking of the grapes, which had been left on the vine an extra two weeks until slightly over-ripe. |
| Température de fermentation |
20 °C |
| Vinification |
They were immediately lightly pressed, with no use of SO2, followed by 20-day fermentation at 20 °C in stainless steel. The wine rested on the fine less until spring and underwent natural malolactic fermentation in early summer. |
| Affinage |
18 months in steel and 6 in glass, then officially released December 1, two years from harvest, in accord with regulations. |
| À déguster avec |
It is ideal with non-aged cheeses, cured-meat antipasti, and sauced poultry and veal. |