The grapes come from 19-20 year old vineyards located on the hills of Spello and Assisi at an altitude of about 400 m. The soils are generally of medium texture tending to sandy, shallow and with high porosity and permeability skeleton due to the alteration of the marine sandstones making up the mother rock.
The harvest began in early September for the Merlot, followed by the Cabernet Sauvignon and Cabernet Franc. Once harvested, the grapes are immediately transported to the cellar and immediately de-stemmed, then placed in thermo-conditioned stainless steel fermenters for about 15 days of maceration, with regular pumping over and delestage. Subsequently the wine is transferred to 228 liter French oak barriques, where the malolactic fermentation takes place, and where it will refine for a period of about 12 months. A further 24 months of bottle aging will follow.
