Red Wine

After removal of the stalks and delicate crushing, the must is fermented for 12 days in contact with the skins in modern horizontal tanks allowing for greater skin contact and...

AREA Abruzzo (Central Italy). GRAPES 92% Montepulciano and 8% Sangiovese. VINIFICATION AND MATURATION The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking...

After a gentle pressing and destemming of the grapes, the must ferments at a controlled temperature, yielding measured extraction and a delicate balance until malolactic transformation is complete. Ageing takes...