FIRST VINTAGE BOTTLED 2009.

PRODUCTION AREA Winery’s own vineyards located in the Municipalities of Ascoli Piceno and Castel di Lama.

VARIETY Pecorino monovarietal.

AVERAGE ALTITUDE 200 meters.

SOIL TYPE Medium texture tending to sandy. Lots have northern exposure.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 70 quintals of grapes approximately.

YIELD PER GRAPE-VINE 1,5 Kg of grapes approximately.

HARVEST Late harvest; grapes are hand picked early in the morning or late in the afternoon, and placed in small boxes kept in cold cells before being taken to the winery.

FERMENTATION After destemming, the grapes undergo a cryomaceration process in the press and then they are softly crushed. Fermentation starts in steel vats and when 2% of alcohol in volume is reached, 50% of the must-wine is channelled into new French oak barriques, where fermentation ends and the wine stays on lees for about 6 months. The remaining 50% of must ferments in steel. Once fermentation is ended, both products undergo batonnage all the 3 days. About 6 months later the wine in barriques is drawn off into steel vats, without separating it from the fine lees. For further 9 months, the wine remains at 10°C temperature (to preserve the fine lees) and is pumped over every 5 days. In December, the two products (the wine fermented from both barriques and steel vats) are separated from the fine lees and blended; the tank temperature is brought to 5°C to facilitate decanting. Three to four draws off are performed to obtain a natural wine clarification, so be bottled without filtering. Two souls blended in one stunning wine.