The grapes, harvested manually and transported in crates, after destemming and soft pressing are placed to ferment in steel vats filled to no more than two thirds of their capacity. Native yeasts are used for fermentation which lasts about a week at controlled temperatures from 27 to 30 degrees. Manual pumping and punching of the cap are carried out. The wine is aged for a few months in vitrified cement tanks where the malolactic fermentation takes place. Before bottling, a light filtration is carried out. The commercialization takes place from the March following the harvest.
Red wine of Montepulciano DOC, Location Cervognano.
Grapes 85% Prugnolo Gentile Sangiovese, 15% Mammolo.