The grapes and the vineyard: the vineyard was born about 25 years old, cultivated with a low espalier, guyot cropped without irrigation and without weeding. The grapes Primitivo are grown for low production and high quality.
The vinification: the grapes reach maturity with a slight over-ripeness it is harvested by hand and then de-stemmed and crushed. The fermentation at controlled temperatures (24/25°C) in steel silos from 125 hl, undergoes pumping and emptying, staying in maceration for a further 15 days. After the fermentation the wine surly on the new barriques for 6 months and then 3 months in the bottle.
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