FIRST VINTAGE BOTTLED 1994.

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

GRAPE BLEND Montepulciano 70%, Sangiovese 30%.

AVERAGE ALTITUDE 200-300 meters above-sea-level

SOIL TYPE Mainly clay, tending to limestone.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 120 quintals of grape approximately

YIELD PER GRAPE-VINE 2,5 Kg of grapes approximately.

HARVEST Grapes are handpicked in mid-October, 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, grapes are channelled into 200hl steel fermenting vats, equipped with a pump over and temperature control system. Maceration on lees lasts for about 15-20 days.