The grapes are harvested manually and transported in crates; after destemming and soft pressing, they are left to ferment in oak vats filled to no more than two thirds of their capacity. Native yeasts are used during the fermentation process which lasts about 10 days at controlled temperatures between 28 and 30 degrees. Manual pumping and punching of the cap are carried out. Maceration, if necessary, continues for another 5/8 days after fermentation.
Red wine Vino Nobile di Montepulciano DOCG, Location Cervognano.
Grapes 90% Prugnolo Gentile Sangiovese, 10% Colorino.