Montepulciano grew partly in pergola Abruzzese and partly in Guyot structure at an altitude between 300 and 450 m a.s.l.
The grapes, after a careful selection, are destemmed and crushed; the skins are left in contact with the must and their indigenous yeasts for 10-15 days at a constant temperature of 25 / 28°C.
Part in oak barrels and part in stainless steel tanks for at least four months, followed by aging in the bottle.
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