||Hilly interior of the central Marche region, company's own vineyards. Exposure: facing northeast.
||Rigorously selected, the bunches of grapes are hand picked and carried to the cellars in small baskets to avoid damage to the individual grapes.
||Pressing and extraction of only the must flower and that obtained from the first cycle at up to 0,5atm (55 litres of must per 100 KG of grapes). Must clarification by cold settling. Fermentation temperature controlled at 18°C. Tartaric stabilisation refrigeration at -4°C for 6 days. Cold sterile bottling by microfiltration.
||Aging in part in stainless steel tanks and in part in large oak casks. Aging in bottles for at least 6 / 8 months.
||First courses with mushrooms and truffles or aromatic seasonings, any important meat dishes, not to mention shellfish.