Description

From a vineyard exposed perfectly to the south, in calcareous soil at an average altitude of 350 meters a.s.l. he Montepulciano grape gives origin to this wine. Fermentation takes place in contact with the skins for an average of 10 days, after which a post-fermentation is performed (maceration in closed vat), then the malolactic fermentation is activated and at the end of vinification it matures in medium-capacity oak barrels and barriques for a eight month period.