||Castel del Monte area (BAT)
||Is carried out in the third week of October.
||A 8-10-day maceration in stainless steel vats with careful pump-overs and delestage ensures the extraction of aromatic and colour components without exceeding in tannin content.
||The wine is aged for 1 year in stainless steel vats in order to have it matured without loosing its fresh and fruity character. Finally it is released after a few months of bottle ageing.
||The weight and elegance of this wine makes it the perfect companion to aged cheese, game and meat in general.