| Soil composition |
Calcareous with a lot of skeleton. |
| Harvest |
Harvested by hand in the early hours of dawn around the first ten days of September, when the cooler, less humid mornings help preserve the freshness and aromaticity of the grapes produced: the grapes are picked with careful selection of the bunches. |
| Vinification |
Produced by white vinification of red grapes in contact with the skins for about 8 - 10 hours until the desired colour is obtained. Fermentation at a controlled temperature with the must already clarified, so that we can best preserve the aromas and natural acidity of Negroamaro. |
| Ageing |
In steel tanks until bottling. |