| Location |
Matellica-Contrada Monacesca. |
| 酿造 |
Manual harvest, let surmaturare slightly above plan for about two weeks, and immediate gentle pressing without the use of sulfur dioxide, fermentation in stainless steel for about 20 days at 20 ° C, a stop on the lees until the following spring, firing natural of malolactic early summer. |
| 陈年 |
18 months in steel and six months in the bottle, to be sold at two years after the vintage, with the official release on December 1, as per the specification. |