The grapes, harvested manually and transported in crates, after destemming and soft pressing are placed to ferment in oak or steel vats filled to no more than two thirds of their capacity. Fermentation, carried out with indigenous yeasts, lasts about a week at controlled temperatures from 28 to 30 degrees. Manual pumping and punching of the cap are carried out. Maceration continues, if necessary, for another 5/8 days after fermentation.
Red wine Vino Nobile di Montepulciano DOCG, Location Cervognano.
Grapes 85% Sangiovese Prugnolo Gentile, 15% Colorino, Canaiolo and Mammolo.